Rating: 4.18 stars
61 Ratings
  • 5 star values: 19
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.

Jerry Anne Di Vecchio
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
6 hrs 15 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • Stovetop Variation:

  • Total: 4 1/2 hours

  • 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.

Tips

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

299 calories; protein 18g; carbohydrates 38.1g; dietary fiber 12.8g; sugars 4.6g; fat 9.6g; saturated fat 3.9g; cholesterol 19.7mg; vitamin a iu 1029.7IU; vitamin c 9mg; folate 191.7mcg; calcium 167.2mg; iron 4.2mg; magnesium 105.5mg; potassium 721.6mg; sodium 412.6mg; thiamin 0.4mg.
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Reviews (14)

61 Ratings
  • 5 star values: 19
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I made this without cardamom (too expensive) or mustard seed just didn't have it. I really liked the mushrooms! I've been eating it out of my freezer for lunch for weeks. Freezes really well. I don't even notice the tomatillos in the finished version so wouldn't bother next time. It's not exactly "simple" I may forgo some of the prep cooking and just dump it all in and see what happens. Used much more liquid than required kept adding as it got dry and it does need to be cooked longer. I will make it again Read More
Rating: 4 stars
10/30/2011
The chili turned out great. All I did to the beans was boil for 2 minutes and then set them out for an hour then right to the crockpot it definetly needs more then the 5 hours I did mine for atleast 8. Read More
Rating: 4 stars
10/31/2011
This chili has been and remains one of our household favorites. We love it best on a cold winter's day and the leftovers freeze up well. MMMM! Sarah Essex VT Read More
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Rating: 4 stars
10/30/2011
Fabulous! Even better the second (and third) days! Read More
Rating: 4 stars
10/31/2011
I made this recipe in a dutch oven instead of the slow-cooker. It came out very well. The tomatillos and mushrooms gave it great texture and the flavor was great. Loved it with a lot of lime and cilantro which added a nice freshness. Definitely will make it again! Carolyn CT Read More
Rating: 4 stars
10/21/2012
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 Cons: None Read More
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Rating: 4 stars
10/31/2011
This chili turned out tough for me too the beans did not soften at all and I ended up using my immersion blender to make it into a puree in order to eat it. The mustard seeds were a bit much; I would reduce the amount if (and that's a big IF) I made it again. I make a lot of chili in many different ways plenty of them without tomato and I had high hopes for this. It was disappointing. Black beans are a favorite of mine. I might try it another way cooking the beans alone and then adding in the aromatics in the last hour once the beans are soft. Kate Lino Lakes MN Read More
Rating: 4 stars
10/29/2011
This chili was awesome but you MUST cook the beans before adding them to the chili! I made mine in a crock pot and if you do the same I would recommend reducing the amount of liquid. I didn't but I added some Boca meat to get rid of some of the extra liquid and it tasted great. Also it was originally quite bland so I just added extra spices. Read More
Rating: 4 stars
07/10/2013
Great healthy stew my friend turned me on to this recipe this winter when we did a weight loss challenge. My husband does not like mushrooms but even he loves this recipe. It's hearty filling tasty and healthy. It does look a little unappealing but when you top it with Pepper Jack cheese and some sour cream or greek yogurt the flavors really pop. It's a great meatless night alternative and you can really eat as much as you like without going over your calorie limit. We ate on it for several days so that was a huge bonus that I didn't have to prepare a few meals! Pros: Healthy tasty Read More