Following the recipe is important to gain the desired results. Lots of spice from the chipotle peppers.The lime and sourcream at the end is the perfect topper!
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.
55 Reviews for Slow-Cooker Black Bean-Mushroom Chili
I made it on the stove with canned black beans as someone else recommended...and I added a jar of Salsa Verde (green salsa) instead of the tomatillos. Made for great flavor and one less thing to chop. Reduced the water to 4.5 cups
This has been so great for my weight loss plan of meatless meals (35 lbs so far)! I use 4 cans rinsed black beans and pre-sliced baby bella shrooms, so after chopping the tomatillos, chipotles and onions and doing the preliminary cooking, just add the beans and allow to cook awhile on the stove and it's done! Also, I substitute no fat greek yogurt for the sour cream, creamy and loaded with protein, and low sodium chicken broth. I pair it with brown rice and shredded cheddar, or add it to spinach salad with guacamole for lunches. I've been making it every week for months, and I eat it all week.
I really wanted to like this but I was kind of underwhelmed. It smelled delicious while it was cooking and a lot of tasty things went into it so I don't really get why it's not better than it is. The stovetop directions called for waaaay too much water. Even after letting it simmer uncovered for an extra hour, I still have soup. The heat level is good but it's missing something and I can't figure out what it is. Maybe tomatoes? The tomatillos don't register at all. Honestly, I think this might taste better with meat.
I used 4 cans of black beans versus the dried and it came out fine. I also omitted the tomatillos. Better the next day!