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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (351 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

54 Reviews for Slow-Cooker Black Bean-Mushroom Chili

11/25/2014
Anonymous

How anyone could omit Tomatillo's is beyond me! This recipe is one of my best sellers. I have a soup business in 2 different regions in Mexico and though this is not Mexican it is AMAZING! The Tomatillo's are such an important flavor in this recipe as well as the mustard seeds and Cardamom. I make at least 49 different soups and this is everyone's favorite!!!

Comments
09/20/2014
Anonymous
Easy and Tasty

This was a great weeknight dinner with just a little advance planning. I also used canned beans. I had never put mushrooms into a chili but they melted right in beautifully.

Comments
04/14/2014
Anonymous
Great for a week (or more) of lunches

I made a batch of this yesterday for a week of lunches. I ended up using a full pound of tomatillos because I misread the recipe, and I used 1/4 cup of dijon mustard in place of the mustard seeds (I don't like them). I also added about 1/4 cup of anchovy fillets to give it a fuller flavor. By the time I had lunch today, the flavors had melded really well, and the chili was spicy and delicious.

Tasty and filling
Comments
02/03/2014
Anonymous

This is awesome guys.. try this..

Comments
12/12/2013
Anonymous
Delicious Vegetarian Comfort Food

I made this for my sister and me when she visited a few weeks ago. We both loved it. I had frozen a serving of it and removed it from the freezer for dinner last night. I had forgotten how delicious it was, and I'll definitely make it again. Like others, I used salsa verde (green salsa), which is mostly tomatillos, instead of fresh tomatillos. I didn't use cardamom. And I chopped brown mushrooms to make them a little finer. SO good!

Easy, Very Flavorful
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