Slow-Cooker Black Bean-Mushroom Chili

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (364 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.

"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

55 Reviews for Slow-Cooker Black Bean-Mushroom Chili

Delicious if done right!

I have a cast iron skillet that I roasted all the veggies on prior to give it that tasty brown crust, especially on the tomatillos. That deepened the flavor profile so much more than simply throwing them in the cooker and wishing them luck I believe. I did add a little ground turkey but I don't think it needed it -he won't eat anything without meat. I also did the quick soak method on my beans (bring to boil in pot, boil 2-3 minutes, sit for hour and rinse) and after being in the crock pot for 8 hours they came out perfectly cooked. I highly recommend getting on the dried bean train, you will save so much money!! Also I wasn't sure what kind of mushrooms to use (recipe doesn't specify) so I used sliced baby portabellas on sale and the "fancy" blend of mushrooms in a package. Those were expensive but I feel like they deepened the flavor.

Overall this was a rich dish with a hearty full feeling after. I can see how some people may not like it if they didn't add some browning to veggies, they may just melt and be boring. Try it again!

Healthy and very filling, tasty start to someone just learning about dried beans.

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!!!

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.

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

This is awesome guys.. try this..


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner