This is a delicious recipe that I will be including in my rotation. I gave it 5 stars, which may be unfair since I didn't exactly follow the recipe, but it was a collaborative effort between the submitter, other reviewers and me :). Still, it was delicious and easy to make. Following the advice of some of the other readers and my own ideas, I used 3 cans rinsed black beans, 1 can tomatoes with chilis, one diced sweet potato (since I spied it while getting the onion and it appealed to me), and since I didn't have mustard seed, chipotle or tomatillos, those were omitted. Still very very nice, and I hope to try the original submission soon. Thank you for this delicious chili recipe.
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.
57 Reviews for Slow-Cooker Black Bean-Mushroom Chili
wonderful rich flavor. I made this on the stovetop, never have luck when cooking beans in a slowcooker. The liquid amount needs to be reduced in half. I knew from making black beans many times 8 1/2 cups was waaay too much liquid. 4 is perfect. Other than that I didn't change anything. Using canned will NOT give you the same results as using the dried beans. Delish!
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!
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.