Black Bean Mushroom Vegetarian Chili in a Slow Cooker (or Instant Pot) Recipe

It’s that time of year again. I know I can use my slow cooker year-round, but I find I put it away when summer arrives, and take it out again when the temperatures drop. This vegetarian slow cooker recipe is just screaming to be made on a crisp fall day, and you can make it time and again over the fall and winter months. Directions also given below for making this with an Instant Pot, if you prefer that.

Healthy Vegetarian Slow Cooker/Instant Pot Recipe

Ingredients

1 lb dried black beans, rinsed

1 medium onion, coarsely chopped

6 cloves garlic, minced

1 pound mushrooms, sliced

1 15-oz can fire-roasted diced tomatoes

2 cups salsa verde (mild to hot, your pick)

2 tablespoons chili powder

1 teaspoon ground cumin

salt and pepper, pinch of each

1/2 teaspoon ground cardamom (optional)

1/4 cup mustard seeds (optional)

6 cups mushroom or vegetable broth (can also use just water)

1/4-1/2 bar of dark chocolate! (optional)

Toppings (your pick): avocado, shredded cheese (vegan options), sour cream (also vegan options), chopped cilantro, diced red onions, lime juice, additional hot peppers

Directions

Slow Cooker Directions

1. Add black beans, mushrooms, onion, garlic, fire-roasted tomatoes, salsa verde, chili powder, cumin, (cardamom and mustard seeds optional), 6 cups of stock (or water), salt, and pepper to the slow cooker.  Stir.
2. Cover and cook on high for 6 to 8 hours. It’s ready when the beans are cooked through and tender.
3. Optional to add in the chocolate now that it’s hot so that it will melt in.
4. Mix well and top with your fave options.

Instant Pot Directions

1. Add black beans, mushrooms, onion, garlic, fire-roasted tomatoes, salsa verde, chili powder, cumin, (cardamom and mustard seeds optional), 6 cups of stock (or water), salt, and pepper to the Instant Pot.  Stir.
2. Close lid and set vent to sealed.
3. Set to pressure cook at high for 38 minutes and carefully do a quick release. You can reduce the cooking time and allow it to slow/natural release, if you prefer, but I’m not sure the cook time for that.
4. Optional to add in the chocolate now that it’s hot so that it will melt in.
5. Mix well and top with your fave options.

_{*This recipe is a combination of the black bean chili by Gimme Some Oven and slow cooker black bean mushroom chili by Eating Well.}