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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (315 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

09/22/2009
Anonymous

I thought this chili was WONDERFUL...my husband is a big meat eater
but is trying to eat less of it.....he didn't miss the meat in this dish at all.
Leave in the crock pot on high for at least 8 hours..it is delicious.
Lori Tampa

Comments
09/22/2009
Anonymous

This chili turned out tough for me too, the beans did not soften at all and I ended up using my immersion blender to make it into a puree in order to eat it. The mustard seeds were a bit much; I would reduce the amount if (and that's a big IF) I made it again. I make a lot of chili in many different ways, plenty of them without tomato and I had high hopes for this. It was disappointing. Black beans are a favorite of mine. I might try it another way, cooking the beans alone and then adding in the aromatics in the last hour, once the beans are soft.

Kate, Lino Lakes, MN

Comments
09/22/2009
Anonymous

I made this recipe in a dutch oven instead of the slow-cooker. It came out very well. The tomatillos and mushrooms gave it great texture and the flavor was great. Loved it with a lot of lime and cilantro, which added a nice freshness. Definitely will make it again!

Carolyn, CT

Comments
09/22/2009
Anonymous

I made this chili on cold, blustery Saturday. It was the perfect meal when coming in from shoveling snow! I started it early in the morning and let the slow cooker "do its thing" all day. It had a smokey flavor from the chipotle peppers (I put in extra!) and smooth and creamy texture from letting the beans cook all day. Another comment said that the beans were hard, but I didn't have a problem!I soaked them overnight and added them directly to the pot. Delish!

Carissa, Cumberland, RI

Comments
09/22/2009
Anonymous

I doubt anyone really tried this recipe before posting it. When I followed the recipe (to the letter) all I got was tough beans even though I cooked it 10 hours. Anyone who has cooked beans should know you never put tomato products in until the beans are already cooked. The flavor was good, so I'll try it again, but I will cook my beans before I add anything else.

Val Wood, Ogden, UT

Comments (1)

26 comments

Anonymous wrote 1 year 27 weeks ago

When beans are older, they

When beans are older, they dont soften as well. If you have old beans, precook them for about 1 hour (after soaking) with some baking soda. I use about 1 to 2 tsp for 2 cups of dried beans, It gives the beans a much creamier texture and they cook more quickly.

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