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Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (334 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

09/20/2014
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
Comments
10/22/2013
Anonymous
Will be making again!

I almost never make the same recipe twice, but this was good enough that I will make it again! I cooked it entirely on the stovetop since I was home all day anyway, and I used 3 cans of beans, and added a little more chipotle peppers and a few tablespoons of adobo sauce to this, but followed the recipe otherwise. Hubby loves it too!

Delicious, spicy, easy
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