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.
- 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.