Slow-Cooker Black Bean-Mushroom Chili


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.

Cook Time:
25 mins
Additional Time:
5 hrs 50 mins
Total Time:
6 hrs 15 mins
10 cups


  • 1 pound dried black beans, (2 1/2 cups), rinsed

  • 1 tablespoon extra-virgin olive oil

  • ¼ cup mustard seeds

  • 2 tablespoons chili powder

  • 1 1/2 teaspoons cumin seeds, or ground cumin

  • 1/2 teaspoon cardamom seeds, or ground cardamom

  • 2 medium onions, coarsely chopped

  • 1 pound mushrooms, sliced

  • 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped

  • ¼ cup water

  • 5 1/2 cups mushroom broth, or vegetable broth

  • 1 6-ounce can tomato paste

  • 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)

  • 1 1/4 cups grated Monterey Jack, or pepper Jack cheese

  • ½ cup reduced-fat sour cream

  • ½ cup chopped fresh cilantro

  • 2 limes, cut into wedges


  1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

  2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

  3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

  4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges.

  5. Stovetop Variation:

  6. Total: 4 1/2 hours

  7. In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.


Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: 5- to 6-quart slow cooker

Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts (per serving)

299 Calories
10g Fat
38g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 cup
Calories 299
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 13g 46%
Total Sugars 5g
Protein 18g 36%
Total Fat 10g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Vitamin A 1030IU 21%
Vitamin C 9mg 10%
Folate 192mcg 48%
Sodium 413mg 18%
Calcium 167mg 13%
Iron 4mg 23%
Magnesium 106mg 25%
Potassium 722mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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