Slow-Cooker Black Bean-Mushroom Chili

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"I used 4 cans of black beans versus the dried and it came out fine. I also omitted the tomatillos. Better the next day! "

Slow-Cooker Black Bean-Mushroom Chili Recipe

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44 Reviews for Slow-Cooker Black Bean-Mushroom Chili

05/17/2010

Anonymous

I followed this recipe to the T and it cooked forever and still the beans seem tough. For all the spices and good things added to this chili appeared flat in flavor. I've downloaded lots of wonderful recipes from this site, but this isn't one.

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01/29/2010

Anonymous

I made this without cardamom (too expensive) or mustard seed, just didn't have it. I really liked the mushrooms! I've been eating it out of my freezer for lunch for weeks. Freezes really well. I don't even notice the tomatillos in the finished version, so, wouldn't bother next time. It's not exactly "simple", I may forgo some of the prep cooking and just dump it all in and see what happens. Used much more liquid than required, kept adding as it got dry, and it does need to be cooked longer. I will make it again

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01/27/2010

Anonymous

Fabulous! Even better the second (and third) days!

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01/21/2010

Anonymous

This was a total waste of time and money. Did not like it at all!!

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12/04/2009

Anonymous

I've made this a few times for my family and I've brought it to several pot lucks. It has always gotten rave reviews and people always ask for the recipe. I do cook it a bit longer.

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