Slow Cooker Black Bean Mushroom Chili
A hearty and flavorful slow cooker chili packed with black beans, mushrooms, and a blend of spices. Perfect for a comforting, meatless meal that’s easy to prepare and full of rich, smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
16 ounces cremini mushrooms, cleaned and sliced
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 cup vegetable broth
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro, for garnish
1 tablespoon lime juice
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 4-5 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet and cook for another 5-7 minutes until mushrooms release their moisture and begin to brown.
Transfer the cooked onion, garlic, and mushroom mixture to the slow cooker.
Add black beans, diced tomatoes with their juice, tomato paste, vegetable broth, diced red and green bell peppers to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
Cover and cook on low for 6 hours or on high for 3 hours.
About 15 minutes before serving, stir in lime juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh cilantro.