Crock-pot Black Bean Mushroom Chili

Good morning!

Here is the chili recipe from last night’s dinner. With it being a whopping -11 degrees outside right now in beautiful Minnesota, this would be a perfect lunch or dinner to warm the soul.

Crock-pot Black Bean Mushroom Chili

Recipe adapted from Black Bean Mushroom Chili


  • 1 pound dried black beans, (2 1/2 cups), rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 2 medium onions, coarsely chopped
  • 1-8 ounce container mushrooms, sliced
  • 1- 16 ounce jar salsa verde
  • 1/4 cup water
  • 5 1/2 cups chicken broth (vegetable broth would work too)
  • 1 6-ounce can tomato paste
  • 1 1/4 cups grated Monterey Jack, or pepper Jack cheese
  • 1/2 cup chopped fresh cilantro


  1. Cook dried beans according to package directions.
  2. In large fry pan, combine oil, mustard, chili powder, black pepper, cumin, allspice, and cinnamon. Stir over medium heat for 30 seconds.
  3. Add onions, mushrooms, salsa verde and water. Cover and simmer, stirring occasionally, about 7 minutes.
  4. Uncover and stir until mixture begins to thicken. Add broth and tomato paste; mix.
  5. Place cooked beans and vegetable mixture into large crock-pot. Turn heat to high.
  6. Cook covered in crock-pot 5 to 8 hours.
  7. Top with fresh cilantro, cheddar cheese, or a dollop of nonfat plain greek yogurt.

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