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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (340 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

53 Reviews for Slow-Cooker Black Bean-Mushroom Chili

01/29/2010
Anonymous

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

Comments
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

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