By Wendy Zitzman
I’m always on the lookout for delicious and healthy slow cooker recipes, because, let’s face it, cooking in a crockpot pretty much rules.
With a toddler at home and a baby in my tummy causing horrible morning sickness, I LOVE the idea of throwing some food in a pot and calling it dinner!
This amazingly yummy slow cooker mushroom and black bean chili recipe was so good! Loaded with flavor, spice, and texture, this chili was way more enjoyable than I anticipated. It’s also packed with protein and fiber, and very low in fat, making it easy on the WW Points.
It’s a great, healthy alternative to traditional Mexican foods, and still brings that authentic Mexican flavor. This is also a great dish to serve for a crowd or large party, and is sure to fool everyone into thinking it’s fatteningly delicious!
CROCKPOT MUSHROOM AND BLACK BEAN CHILI RECIPE
An incredibly hearty and easy vegetarian chili recipe, perfect for a family meal. It’s a healthy alternative to traditional Mexican food, but still delivers authentic Mexican flavors.
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Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Servings 8 servings
Calories 170 kcal
Ingredients
- 1 lb mushrooms - (any variety, sliced)
- 2 15 oz cans of black beans - (drained and rinsed)
- 5 ½ cups fat free vegetable broth
- 2 medium onions - (chopped)
- 1 can corn kernels - (drained and rinsed)
- 1 large zucchini - (chopped)
- 8 oz tomatillos - (husked, rinsed and chopped)
- 2 fresh jalapenos - (seeded and finely chopped)
- 1 6 oz can tomato paste
- ¼ cup water
- 2 tbsp fresh lime juice
- 1 tbsp mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves - (minced)
- 1 tsp ground cardamom
- 2 tbsp canned chipotle peppers in adobo sauce - (minced)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup cilantro - (finely chopped)
- 1 cup tomatoes - (diced)
Instructions
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds.
Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
Garnish with cilantro and diced tomatoes right before serving.
Notes
Entire recipe makes 8 servings
Serving size is 1 1/2 cups
Nutrition
Calories: 170 kcal (9%)Carbohydrates: 32.6 g (11%)Protein: 8.6 g (17%)Fat: 3.1 g (5%)Saturated Fat: 0.3 g (2%)Cholesterol: 1 mgSodium: 746 mg (32%)Potassium: 905 mg (26%)Fiber: 8.2 g (34%)Sugar: 8.6 g (10%)Calcium: 50 mg (5%)Iron: 4.9 mg (27%)
Cooking Method: Slow Cooker Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness.Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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9 Comments
sl9 years ago
sounds wonderful. What could you sub for the 8 ounces tomatillos, husked, rinsed and chopped? Thanks
Audrey13 years ago
Great recipe! And website. Keep these recipes coming!
This chili was great and oh so easy to make. It also freezes well. I just added a bit more broth to each frozen portion. I had super hearty lunches all week! And for barely any point.
Lindsey13 years ago
The dijon mustard worked perfectly! I will say it was a tad spicy for me but i'm a whimp when it comes to that kind of stuff. LOL! Next time i'll just leave out the jalapeno and ancho chilis. I was also thinking that a bit of ground pork or ground turkey would be a great addition. Thanks for the recipe. :-)
Lindsey13 years ago
Oh good to know! I think I will try the 1/4 cup dijon mustard. I'm going to try it tomorrow and I will let you know what I find. :-)
Lindsey13 years ago
I can't seem to find mustard seeds. I this crucial to the recipe? Can I substitute ground mustard? If so, how much?
LaaLoosh13 years ago
I haven't tried it without the mustard seed, so I can't vouch for the taste. But you can try by substituting with a tbsp of dried mustard instead or 1/4 cup dijon mustard. It will not affect the Points + Value. Give it a shot and let us know how it goes!
Lindsey13 years ago
My parents are coming over for dinner next week. I'm going to try this recipe out on them. Can't wait!!
Chili Dude13 years ago
wow this chili recipe looks great! I will cook it Friday. Thanks
Jen @ Making Messes13 years ago
LOVE crock pot recipes! Cannot get enough. I've got 3 little ones, so the faster dinner can get on the table, the better. :)
Hope you feel better with the morning sickness! I had it bad too. 16 weeks was my magic marker for it to end.
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