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.
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.
52 Reviews for Slow-Cooker Black Bean-Mushroom Chili
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.
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