Slow-Cooker Black Bean Mushroom Chili

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Servs: 10   Prep:   Cook:

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  • add   2 limes, cut into wedges
  • add   1/2 cup chopped fresh cilantro
  • add   1/2 cup lowfat sour cream
  • add   1-1/4 cups grated Monterey Jack cheese, or pepper jack
  • add   2 Tbsps. minced, canned chipotle chiles in adobo sauce
  • add   6 oz. tomato paste
  • add   4-1/4 cups vegetable broth, or mushroom broth, homemade or canned
  • add   1/4 cup water
  • add   1/2 lb. tomatillos, husked, rinsed, and coarsely chopped
  • add   1 lb. mushrooms\cooked, wiped clean, trimmed, and sliced
  • add   2 medium onions\cooked, coarsely chopped
  • add   1/2 tsp. cardamom seeds, or ground cardamom
  • add   1-1/2 tsps. cumin seeds, or ground cumin
  • add   2 Tbsps. chili powder
  • add   1/4 cup mustard seeds
  • add   1 Tbsp. extra virgin olive oil
  • add   1 lb. dried black beans, picked over and rinsed


  1. 1. Soak beans overnight in 2 quart water. (Alternatively, place beans and 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.2. Meanwhile, combine oil, mustard seeds, chili powder, cumin, and cardamom in a Dutch oven (5-6 quart). 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, 5-7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.3. Place the beans in a slow cooker (5-6 quart). Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5-8 hours.4. 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.Makes 10 servings, generous 1 cup each.Note: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave.

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