Slow-Cooker Black Bean-Mushroom Chili

Delicious!! I made it without the cheese, used nonfat Greek yogurt instead of sour cream, and added chopped avocado as a topping. I also cooked mine in the pressure cooker for 15 minutes after soaking the beans for 8 hours. Will definitely make this again.

I love this recipe - i have made it several times with adjustments: e.g. using canned beans, a jar of salsa verde (we seldom get tomatillos in the store up here in the frozen north), vegetable broth and/or mushroom broth, more or less mushrooms, and adjusted seasoning to meet whatever I had in my cupboard. It is very resilient to changes and always delicious. I won our office slow cooker chili contest against 12 meat-based chili recipes. Nobody noticed that it was vegetarian.

I love this recipe - i have made it several times with adjustments: e.g. using canned beans, a jar of salsa verde (we seldom get tomatillos in the store up here in the frozen north), vegetable broth and/or mushroom broth, more or less mushrooms, and adjusted seasoning to meet whatever I had in my cupboard. It is very resilient to changes and always delicious. I won our office slow cooker chili contest against 12 meat-based chili recipes. Nobody noticed that it was vegetarian.

This is a great and tasty recipe. Side note for dieter's: all the cal's are in the add on's (sour cream/cheese). if you just eat the chilly as is, it is ~~145cals per cup. super diet friendly.

If you have a ninja blender makes chopping things up a breeze. The flavor is amazing w/ a little spicy zing. Would make a again

In regular rotation at my house. This is the best vegetarian chili recipe I have found.

had to doctor it up I really wanted to try this recipe because the mushrooms seemed like an interesting twist, but the flavor just wasn't there. I triple checked to make sure I didn't forget any ingredients, but alas, it is what it is. I did mine in a pressure cooker for about an hour. The beans were cooked just right, but no flavor. The next day I doctored it up with a can of tomatoes, more cumin, cilantro, a jalapeno (should have used two) a little vinegar, more salt, and more adobo sauce. I think using green salsa like others did would improve the flavor. I put it back in the pressure cooker for about 30 minutes. That was better. As written, I don't like this recipe. Pros: easy, cheap Cons: not much flavor

Deceptively DeliciousI 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 fiberCons: NONE

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 Cons: NONE

Try this in your pressure cooker!I have made this before in the slow cooker and like other reviewers agree it was very good. Yesterday I decided to try to try the recipe in my pressure cooker. I speedsoaked the beans and then made the recipe with the same proportion of ingredients, the only change being that the beans were mixed in last after cooking the vegetables. I cooked the chili for 12 minutes at high pressure and let the pressure come down naturally. I let the chili sit for about an hour to thicken up. I have to say that the pressure-cooked chili was creamier and had a more intense flavor than the crock pot version. Plus it took about 1.5 hours from soaking the beans to serving, much better than waiting around all day long. This will be my preferred method for making this chili from now on.Pros: fast and easy

Try this in your pressure cooker! I have made this before in the slow cooker and like other reviewers agree it was very good. Yesterday I decided to try to try the recipe in my pressure cooker. I speedsoaked the beans and then made the recipe with the same proportion of ingredients, the only change being that the beans were mixed in last after cooking the vegetables. I cooked the chili for 12 minutes at high pressure and let the pressure come down naturally. I let the chili sit for about an hour to thicken up. I have to say that the pressure-cooked chili was creamier and had a more intense flavor than the crock pot version. Plus it took about 1.5 hours from soaking the beans to serving, much better than waiting around all day long. This will be my preferred method for making this chili from now on. Pros: fast and easy

Yummy! This is a delicious recipe that I will be including in my rotation. I gave it 5 stars, which may be unfair since I didn't exactly follow the recipe, but it was a collaborative effort between the submitter, other reviewers and me :). Still, it was delicious and easy to make. Following the advice of some of the other readers and my own ideas, I used 3 cans rinsed black beans, 1 can tomatoes with chilis, one diced sweet potato (since I spied it while getting the onion and it appealed to me), and since I didn't have mustard seed, chipotle or tomatillos, those were omitted. Still very very nice, and I hope to try the original submission soon. Thank you for this delicious chili recipe. Pros: Easy and possibly quick :)

Wonderful! wonderful rich flavor. I made this on the stovetop, never have luck when cooking beans in a slowcooker. The liquid amount needs to be reduced in half. I knew from making black beans many times 8 1/2 cups was waaay too much liquid. 4 is perfect. Other than that I didn't change anything. Using canned will NOT give you the same results as using the dried beans. Delish! Pros: Wonderful rich flavor Cons: too much liquid

Follow The Recipe Following the recipe is important to gain the desired results. Lots of spice from the chipotle peppers.The lime and sourcream at the end is the perfect topper! Pros: Flavorful, Filling, Easy, Super Tasty!

Made it Easier I made it on the stove with canned black beans as someone else recommended...and I added a jar of Salsa Verde (green salsa) instead of the tomatillos. Made for great flavor and one less thing to chop. Reduced the water to 4.5 cups Pros: Filling and Healthy

Wonderful recipe - FIVE STARSThis has been so great for my weight loss plan of meatless meals (35 lbs so far)! I use 4 cans rinsed black beans and pre-sliced baby bella shrooms, so after chopping the tomatillos, chipotles and onions and doing the preliminary cooking, just add the beans and allow to cook awhile on the stove and it's done! Also, I substitute no fat greek yogurt for the sour cream, creamy and loaded with protein, and low sodium chicken broth. I pair it with brown rice and shredded cheddar, or add it to spinach salad with guacamole for lunches. I've been making it every week for months, and I eat it all week.Pros: Delicious, nutritious, low calorie, lots of fiber, and keeps wellCons: None

Wonderful recipe - FIVE STARS This has been so great for my weight loss plan of meatless meals (35 lbs so far)! I use 4 cans rinsed black beans and pre-sliced baby bella shrooms, so after chopping the tomatillos, chipotles and onions and doing the preliminary cooking, just add the beans and allow to cook awhile on the stove and it's done! Also, I substitute no fat greek yogurt for the sour cream, creamy and loaded with protein, and low sodium chicken broth. I pair it with brown rice and shredded cheddar, or add it to spinach salad with guacamole for lunches. I've been making it every week for months, and I eat it all week. Pros: Delicious, nutritious, low calorie, lots of fiber, and keeps well Cons: None

Underwhelmed I really wanted to like this but I was kind of underwhelmed. It smelled delicious while it was cooking and a lot of tasty things went into it so I don't really get why it's not better than it is. The stovetop directions called for waaaay too much water. Even after letting it simmer uncovered for an extra hour, I still have soup. The heat level is good but it's missing something and I can't figure out what it is. Maybe tomatoes? The tomatillos don't register at all. Honestly, I think this might taste better with meat. Pros: Prep time is very quick,makes enough to freeze

UnderwhelmedI really wanted to like this but I was kind of underwhelmed. It smelled delicious while it was cooking and a lot of tasty things went into it so I don't really get why it's not better than it is. The stovetop directions called for waaaay too much water. Even after letting it simmer uncovered for an extra hour, I still have soup. The heat level is good but it's missing something and I can't figure out what it is. Maybe tomatoes? The tomatillos don't register at all. Honestly, I think this might taste better with meat.Pros: Prep time is very quick,makes enough to freeze

This was okay, but not as spectacular as I hoped. I substituted 5-6 cups of canned, rinsed black beans to make it faster and used shiitake mushrooms, as I prefer the taste. The spices, tomatillos, and tomato paste were virtually undetectable, so it was a pretty bland, though hearty, meal.

This was okay, but not as spectacular as I hoped. I substituted 5-6 cups of canned, rinsed black beans to make it faster and used shiitake mushrooms, as I prefer the taste. The spices, tomatillos, and tomato paste were virtually undetectable, so it was a pretty bland, though hearty, meal.