Slow Cooker Black Bean Mushroom Chili
A hearty and flavorful slow cooker chili featuring black beans and mushrooms, perfect for a comforting and nutritious meal.
- 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
2 cups cremini mushrooms, sliced
2 (15-ounce) cans black beans, drained and rinsed
1 (28-ounce) can diced tomatoes with juice
1 (6-ounce) can tomato paste
1 cup vegetable broth
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 4-5 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until mushrooms are tender and release their moisture.
Transfer the cooked onion, garlic, and mushrooms to the slow cooker.
Add black beans, diced tomatoes with juice, tomato paste, vegetable broth, diced red and green bell peppers to the slow cooker.
Stir in ground cumin, chili powder, smoked paprika, black pepper, kosher salt, and cayenne pepper until well combined.
Cover and cook on low for 6 hours or on high for 3 hours.
About 10 minutes before serving, stir in lime juice and chopped fresh cilantro.
Taste and adjust seasoning if needed.
Serve hot, garnished with additional cilantro if desired.