Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (398 votes)

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.

"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

57 Reviews for Slow-Cooker Black Bean-Mushroom Chili


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.

Prep time is very quick,makes enough to freeze

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


My hubby and I thought this was awesome. Not a traditional tomato based chili but full of yummy flavor. I didn't saute anything, just added directly to the pot with my soaked beans and it turned out just fine. I am sure it would be even better with the sauteing etc. I think that most likely anyone that had issues with the beans simply had older beans because no matter how long you try if the bean is too old it will never soften. I used more mushrooms than called for - 12 12oz containers. I cooked mine for 10 hours on low and then it was on warm setting for 2 more.


My boyfriend and I make this recipe at least once a month in the colder months. It's delicious, filling, has a wonderful "meaty" texture, and freezes well. We always used rinsed canned beans instead of dried.


This chili was awesome, but you MUST cook the beans before adding them to the chili! I made mine in a crock pot and if you do the same, I would recommend reducing the amount of liquid. I didn't, but I added some Boca meat to get rid of some of the extra liquid and it tasted great. Also, it was originally quite bland, so I just added extra spices.


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