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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (323 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.



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

52 Reviews for Slow-Cooker Black Bean-Mushroom Chili

01/27/2010
Anonymous

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

Comments
01/21/2010
Anonymous

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

Comments
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.

Comments
12/01/2009
Anonymous

I thought this was pretty boring. Bland, watery, uninteresting, and my boyfriend follows recipes to a T, so I know he didn't anything he's not supposed to do (that's what I do when I cook; makes for some weirdo meals!). I wouldn't have given this any stars, but I gave it a 1 for its use of tomatillos outside of a salsa. Pretty sure I'll never want to make this again.

Terri, Lewisburg, PA

Comments
11/30/2009
Anonymous

The chili turned out great. All I did to the beans was boil for 2 minutes and then set them out for an hour then right to the crockpot, it definetly needs more then the 5 hours, I did mine for atleast 8.

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