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Slow-Cooker Black Bean-Mushroom Chili

Source: © EatingWell Magazine
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  25 Minutes
Total Time:  9 Hours 15 Minutes
  10 servings, generous 1 cup each
Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave.
1 pound  dried black beans (2 1/2 cups), picked over and rinsed
1 tablespoon  extra-virgin olive oil
1/4 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, wiped clean, trimmed and sliced (4 1/2 cups)
8 ounces  tomatillos, husked, rinsed and coarsely chopped (see Ingredient Notes)
1/4 cup  water
5 1/2 cups  mushroom broth or vegetable broth, homemade or canned (see Ingredient Notes)
1 6-ounce can  tomato paste
1-2 tablespoons  minced canned chipotle peppers in adobo sauce (see Ingredient Notes)
1 1/4 cups  grated Monterey Jack or pepper jack cheese
1/2 cup  reduced-fat sour cream
1/2 cup  chopped fresh cilantro
2   limes, cut into wedges

Ingredient Notes:
Popular in Mexican cooking, the tomatillo looks like a small green tomato with a papery husk.

Chipotle peppers are smoked jalapenos with a fiery taste, canned in adobo sauce.

Mushroom broth can be found in the natural-foods section of large supermarkets and in natural-foods stores.
Slow-Cooker Black Bean-Mushroom Chili Recipe at
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 beans, discarding soaking liquid.

Meanwhile, 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 1/4 cup water. Cover and cook, stirring occasionally, until 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 (with sauce); mix well.

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

To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table. Stovetop method: 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 beans are creamy to bite, about 3 hours.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow Cooker Recipes: Stews & One Dish Meals
Nutrition Facts per Serving
Yield:   10 servings, generous 1 cup each
Calories: 310
Fat. Total: 10g
Protein: 18g
Carbohydrates, Total: 40g
Fat, Saturated: 4g
Fiber: 13g
Cholesterol: 20mg
Sodium: 415mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 5 reviews »

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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