This slow cooker mushroom and black bean chili is so easy to make! Super tasty and perfect to feed a crowd!
I am happy to share this Slow Cooker Mushroom and Black Bean Chili or Bean Stew recipe with you.
I love mushrooms of any kind! If you are not fond of black beans you could easily swap to your favorite bean. There are so many tasty beans available now. This is a great vegan gluten free recipe.
And making this Mushroom Chili or Black Bean Stew is perfect any time of the year. Choose your favorite mushroom to give it that meaty texture.
When choosing your mushrooms, make sure they feel firm, aren’t moist to the touch, and are mold-free and don’t have a sour spoiled odor. They can be stored in a paper bag inside the fridge for about five days. Brush the dirt off and rinse them lightly when you’re ready to use them. I often buy dried mushrooms to keep in my pantry. You can find the following in the grocery store, they vary in sizes and tastes: Shiitake, portobello, crimini, button or white mushroom, oyster, trumpet, beech, maitake.
Being rich in Antioxidants, mushrooms help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. They also protect you against damage from aging and boost your immune system.
Mushrooms are incredibly versatile. You can prepare them in so many ways and pair them with tons of different ingredients. Slice them up raw and toss them in a salad, grill them, sauté them, or roast them. Add them to soups, sandwiches, wraps, casseroles, and Italian dishes. Mushrooms work well as a side dish, or as the main course for vegetarians. Portobello mushrooms are often served as “burgers” or “steaks” because of thier meaty texture.
I prefer shiitake or crimini. They cook up and taste so meaty
Slow Cooker Mushroom and Black Bean Chili or Bean Stew Recipe
Slow Cooker Mushroom and Black Bean Chili
Ingredients
- 1 lb dried black beans rinsed
- 1 Tbsp extra-virgin olive oil
- 3 Tbsps chili powder
- 1 Tbsp garlic powder
- 2 medium onions coarsely chopped 1 lb mushrooms sliced
- 1 lb tomatillos husked, rinsed and coarsely chopped
- 6 1/2 cups low sodium vegetable broth separate 1⁄4 cup
- 1- 6 ounce can low sodium tomato paste
- 4 oz diced green chilies mild, medium or hot – depending on your preference 1⁄2 cup Tofutti Better than Sour Cream
- 1 ⁄2 cup Vegan Cheddar shreds
Instructions
- Soak dried black beans overnight in 2 quarts of water. (If you forget to soak them the night before, place them in a large pot with 2 quarts of water and bring to a boil. Let boil for 2 minutes. Remove and let stand for 1 hour)
- Drain and Rinse Black Beans, discarding the soaking water, Set aside beans.
- In 5-6 quart pot, combine olive oil, chili powder, and garlic powder. Place over high heat and stir constantly until the spices sizzle. (approximately 30 seconds.)
- Add onions, mushrooms, tomatillos and 1⁄4 cup vegetable broth to the spice mixture. Cover and cook over medium heat until the vegetables are lightly browned. Stir occasionally to prevent sticking. When vegetables are lightly browned (about 10-15 minutes), add remaining broth, tomato paste and chilies. Mix well.
- Place the Black Beans into the Slow Cooker. Pour the vegetable mixture over the beans. Turn Slow Cooker to high. Put the lid on and cook until the beans are creamy, 5-8 hours.
- **If you do not want to cook in the Slow Cooker, I have listed the Stove Top Directions below.
- Increase the Vegetable broth to 9 1⁄2 cups.
- Once you have mixed in the broth, tomato paste and chilies into the vegetable mixture, add the black beans and stir completely.
- Cover and Simmer over low heat, stirring occasionally until the beans are creamy, about 3 hours.
- Serve with Tofutti Better Than Sour Cream and Vegan Cheddar Blocks (shredded) on the side.
- Cover leftovers and refrigerate for up to 2 days or freeze for up to 3 months.
Notes
Nutrition
mmm…looks delish! never thought about putting tomatillos in chili, but sounds like a great idea! Thanks!
It must be difficult to follow a strict meat free diet.I guess it takes time to find satisfying foods that are filling,tasty and good for.
lisa, that is why my blog has gone dairy-free instead of Vegan. Since going Gluten-Free it’s been hard because so many meat alternatives have gluten in them. So I am eating a few other non vegan protein sources now.
Thanks for sharing this tasty and healthy recipe; want to try sometime.
Sounds delicious!
Stopping by from the Ultimate Blog Party. Nice to meet you. Looking forward to checking out more recipes.
This is now on my have to try list. Looks yummy
o0o0o my family would LOVE this thank you
Okay now that looks good!
Oh my! This looks really yummy. Thank you for sharing the recipe. I’m going to have to give it a try over the weekend. =)
yummy !