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Slow-Cooker Black Bean-Mushroom Chili

Slow-Cooker Black Bean-Mushroom Chili
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WebMD Recipe from

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.

Prep: 25 Minutes | Total Time: 6 hours, 30 Minutes
  • 1 pound
    dried black beans (2 1/2 cups), 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, sliced
  • 8 ounces
    tomatillos, husked, rinsed and coarsely chopped
  • 1/4 cup
  • 5 1/2 cups
    mushroom broth, or vegetable broth
  • 1 6-ounce can
    tomato paste
  • 1-2 tablespoons
    minced canned chipotle peppers in adobo sauce
  • 1 1/4 cups
    grated Monterey Jack, or pepper Jack cheese
  • 1/2 cup
    reduced-fat sour cream
  • 1/2 cup
    fresh cilantro, chopped
  • limes, cut into wedges
  1. 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.
  2. 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.
  3. 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.
  4. 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 81/2 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.

Nutritional Information

Makes: 10 servings
Serving Size: generous 1 cup each
  • Calories306
  • Fat10 g
    • Saturated fat4 g
  • Cholesterol20 mg
  • Carbohydrates40 g
    • Dietary fiber13 g
  • Protein18 g
  • Sodium415 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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