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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (336 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

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 40 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.

09/22/2009
Anonymous

This chili has been and remains one of our household favorites. We love it best on a cold winter's day, and the leftovers freeze up well. MMMM!

Sarah, Essex, VT

Comments
09/22/2009
Anonymous

I found this recipe and thought it would be a good alternative to ordinary chili. This recipe exceeded my expectations. I thought it would be pretty good but it was great. We ate it over rice with shredded cheese and sour cream and it was delicious!!!

Kelli, Brunswick, GA

Comments
09/22/2009
Anonymous

I found this recipe very satisfying. The mushrooms gave it a beefy tasty. It is a requested favorite with my friends.

Janis, Baltimore, MD

Comments
09/22/2009
Anonymous

Add sour cream, some grated cheese and a shake of salt and this recipe is delicious. This isn't your normal tomato based chili. It is more of a thick and hearty bean soup.

Brett, Baltimore, MD

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