Vegan Slow Cooker Black Bean Mushroom Chili

I have been searching for a good slow-cooker recipe for quite some time. We were given a beautiful one for our wedding, and I’ll admit it’s been difficult to find a great Vegetarian recipe that’s also dairy-free (or close).   Alas, I found this Black Bean Mushroom Chili recipe and the result was just as great as I hoped.  There were some doubts along the way, as it took 8 hours on high (overnight), and another 8 hours on low (while we were at work) to cook to a consistency of our liking, but the final product was wonderful.  With this success under my belt, I just might try this recipe next using veggie crumbles instead of beef.

Some notes

  • As mentioned, this took a long time to get to a chili (rather than soup) consistency.  To avoid this next time, I might decrease the liquid amount to 4 cups of broth.
  • I used No-Chicken Broth instead of Vegetable or Mushroom Broth.
  • I boiled the black beans and let sit for an hour, rather than soaking overnight.
  • I found tomatillos at Whole Foods and had the produce guy help me, because I had no idea what they looked like.  8 ounces equaled 3 tomatillos.
  • We used ground cardamom and cumin, instead of whole.
  • To top, we used Veggie Cheese – Pepperjack, tearing half of one piece for each of our bowls.  Scott later topped his second helping with Daiya Cheddar and he said he liked that better.
  • Squeezing a lime wedge into each bowl makes this dish complete, as does the sprinkle of cilantro.

Getting ready

Cooking the vegetables

About to start slow-cooking

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