Slow-Cooker Black Bean-Mushroom Chili

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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 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 "

Slow-Cooker Black Bean-Mushroom Chili Recipe

Comments

Comment	Posted
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
I found this recipe very satisfying. The mushrooms gave it a beefy tasty. It is a requested favorite with my friends. Janis, Baltimore, MD	8 weeks 5 days ago
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	8 weeks 5 days ago
Don't listen to these sourpusses... the chili was absolutely delicious. Made it for dinner with friends and everyone was raving. Perhaps if you are expecting a conventional chili (with meat and tomatoes) you could be disappointed, but more open-minded eaters will love it! Anonymous, NY, NY	8 weeks 5 days ago