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Slow-Cooker Black Bean-Mushroom Chili
Source: © EatingWell Magazine
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 Reviews:  5   Viewing: 1 - 5  
Rating: 5
by: John, SC Reviewed: 03/19/2013
Delicious and Easy
This recipe is delicious and easy to make. If you don't have the time to soak the black beans, you can purchase canned black beans instead. I made this for a party thinking that I would get a chance to eat some. It was the only item that was completely gone after about an hour.
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Rating: 2
by: Savvy Reviewed: 11/04/2011
Holy Cardamom
Wow. I was excited to cook my first recipe using some gourmet mushroom broth and cardamom from my pantry. The cardamom totally overpowered the entire mushroom flavor, and the chipotle flavor was very strong as well. The aroma and top note flavor was cardamom - and I'm sure I only used 1/2 teaspoon! Not at all what I expected. I would make this again and omit both the cardamom and the chipotle. I think a whole jalepeno would not overpower but add kick.
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Rating: 2
by: wendy Reviewed: 11/03/2011
Mustard seeds
I wonder if there is a typo in this recipe? 1/4 CUP of mustard seeds sounds really WRONG. I'm wondering if it's supposed to be 1/4 TEASPOON. I'm planning on making this but will NOT be using 1/4 CUP of mustard seeds. Will let you know the results.
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Rating: 4
by: Helen Reviewed: 10/31/2011
It's Delicious - Changed it Up a Bit
A reviewer said it was almost bitter, I believe it's the tomatillos that gave off that flavor. I omitted them as well as the cardamom and used mushroom broth. Served it with crusty bread and we all loved it.
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Rating: 2
by: Jann Reviewed: 09/20/2011
Sounds Better than it Tastes
I halved the recipe because I would be eating it along and may have gotten a little too much chipolte into the mix but the chili, while interesting, had a bitter almost chemical aftertaste. It wasn't bad and because I made such a large amount I did eat it a second night, but won't make it again.
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 Reviews:  5   Viewing: 1 - 5  
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