Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (321 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 Recipe

52 Reviews for Slow-Cooker Black Bean-Mushroom Chili


This was okay, but not as spectacular as I hoped. I substituted 5-6 cups of canned, rinsed black beans to make it faster and used shiitake mushrooms, as I prefer the taste. The spices, tomatillos, and tomato paste were virtually undetectable, so it was a pretty bland, though hearty, meal.


I can't speak for what some of these people were doing wrong, but this chili is amazing! I came home to a hot crock pot of this after work today and it was exactly what I needed. The beans were cooked perfectly and it was full of flavor. To top it all off it looks like I'll have leftovers for weeks!


I believe the directions for this recipe are wrong. When using the boiling method for the beans, you have to boil them for the full hour not just a couple of minutes. I cooked this for almost 24 hours and the beans never got tender because of that. I can't comment on the flavors because it never cooked enough to be edible.

Comments (1)


skyeman wrote 3 years 32 weeks ago

You can either soak the beans overnight and drain,, or bring them to a boil for two minutes, then cover and let sit for one hour and drain. Try to use dried beans from a source other than your usual grocery store, where the product may have been on the shelves for several months.


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.


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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