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EASY FOR FALL: Crockpot Black Bean & Mushroom Chili

EASY FOR FALL: Crockpot Black Bean & Mushroom Chili

This chili is unlike any other I've made (or tasted). Tomatillos give it a tangy, spicy flavor. (Never heard of tomatillos? No worries! Scroll down for an easy guide on finding them and cutting them.) Black beans make it hearty enough as a stand alone dish, despite not having any meat in the recipe. Add a dollop of sour cream and a little bit of Monterey jack cheese before serving this chili and it becomes irresistible! 

This recipe takes less than 25 minutes to prepare. Once you get it set in a crockpot, you're off the hook for 6-8 hours while the flavors meld together. 

What You'll Need:

  • 3 cans of low sodium black beans (equal to 6 cups)
  • 1/2 tsp. garlic powder
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 1/2 tbsp. minced onion, or 1/2 finely chopped small onion
  • 1 pound of pre-chopped mushrooms
  • 1 tbsp. extra virgin olive oil (EVOO)
  • 2 tomatillos* (See note below if you've never used tomatillos before - they're super easy!)
  • 5 cups mushroom broth
  • 1 6-ounce can of tomato paste
  • 1 1/2 cups grated Monterey jack or pepper jack cheese
  • 1/2 cup reduced fat sour cream
  • Salt & pepper to taste

Method:

Always read all ingredients and all directions before starting your recipe!

1. Find your crockpot - dust it off! Add in all broth, beans, and tomato paste and turn crockpot to medium.

2. Husk, wash, and chop tomatillos into small pieces. (See below for the exact method - it's super easy!). 

3. Place a large sautéing pan on the stove and turn to medium heat. Add 1 tbsp. extra virgin olive oil, 1/2 tsp. garlic powder, minced onion or chopped onion, tomatillos, and all mushrooms. Use a wooden spatula to turn and stir the mushrooms as they cook until softened (6-7 minutes). Once mushrooms are soft and your house smells delicious, gently add all ingredients from the sautéing pan into the crockpot. 

4. Let crockpot cook on "Medium" heat for 4-6 hours. For a creamier chili, add in sour cream and cheese before serving (allowing the cheese to melt into the chili). Or, serve with a dollop of sour cream and cheese on top. Enjoy!

 


Tomatillos 101:

Tomatillos are small "fruits" that are often used in salsa and other spicy dishes. They can be found next to the peppers in most grocery stores, so they themselves are not necessarily spicy--they have more of a tangy flavor. Here's how to prepare them.

1. Husk them. Simply remove their outside casing. 

2. Rinse off their sticky residue under cold water for 30 seconds.

3. Place them on a clean cutting board, cut them in half widthwise, then in half again, and so on until you have small pieces for sautéing. 

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