Slow-Cooker Black Bean-Mushroom Chili

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

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

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44 Reviews for Slow-Cooker Black Bean-Mushroom Chili

02/07/2013

Anonymous

Didn't work for me

I wanted to like this, but it just didn't work. Even if the beans had cooked all the way through, the flavor was just not right to me. I almost feel like this would be a good topping for a steak rather than a meal in itself. For my taste it was too tart, even after sitting overnight and cooking for 10 hours the beans were underdone and never "creamy" as the recipe indicated. I have a whole pot of this and I am not sure what I can do with it to salvage it rather than waste it. What a disappointment. :(

Pros: healthy

Comments

01/09/2013

Anonymous

Recommends this recipe

Wonderful flavor. Mt teen says I'm the chili queen. still!

I made this in the crockpot with 3 large cans of black beans. Used extra chili powder. Didn't have mustard seeds on hand. A little extra cumin. This little town didn't have tomatillos so I also used about 1/2 cup salsa verde. No canned chipotle peppers either but I found chipotle marinade mix ( Grill Mates, I think ). That gave it a wonderful smokey taste. Did it on high in th crock pot. Great creamy texture with texture from the mushrooms. My 18 yr olds rate it 5 stars. I will serve it with sour cream, cilantro and grated cheddar. Cornbread on the side.

Pros: Nice change for a meatless meal.

Comments

12/27/2012

m.d0d83

Recommends this recipe

Deceptively Delicious

I made two alterations to this meal by making it in the dutch oven and then using canned black beans like others had suggested. I was honestly a little disappointed as it was cooking. It didn't smell or even look appetizing! The liquids reduced very quickly which I was thankful for because I like a very thick chili. My fiance and I didn't have high hopes....but then we tasted it and A-MAZ-ING!! This is our favorite chili recipe yet (and I make some very good meat chili). We actually put this on top of our list to make for next years Chili Cook-off.

Don't let the look or the smell throw you off. This is on our favorites list :)

Pros: Hearty, full of flavor, high in fiber

Comments

10/21/2012

Anonymous

Recommends this recipe

Yummy & Easy! Will make again!

I make A LOT of black bean soups. I had been putting this one off because it had mustard seeds in it, and I thought that was weird. I finally made it, EXACTLY like the recipe. At first I was disappointed because I didn't think it smelled as good as some other soups I made...in fact, I knew it was a failure and that I had wasted a whole crockpot of food. But then we tasted it and we couldn't get enough. Everyone had seconds and the mustard seeds were such a lovely addition to the texture. The tomatillos had a nice tang. I've already had 3 bowls in 2 days and am keeping this recipe for the future!!!

Pros: Quick recipe

Comments

10/06/2012

Anonymous

Recommends this recipe

My first slow cooker recipe! Unless you have these ingredients on hand, it does add up to get everything for this. The prep and cooking was fairly involved, so took awhile to get things ready to even put in the slow cooker. That said, it really has a great flavour which developed and has a bit of bite to it (omit chipotles and/or reduce chili powder if you don't like spice). Leftovers make a great burrito filling or taco salad. Might add some veggies next time.

Pros: Delicious, versatile, adaptable