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Crock Pot Mushroom Chili


Crock Pot Mushroom Chili

Serves: 4

Category: Soups and Stews
Author: www.DrFuhrman.com
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Average Rating: 
Rated by: 63 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Wouldn’t it be nice if a hot, nourishing dinner was waiting for you when you got home? This tasty slow-cooker chili can make that happen.

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Ingredients:

1 onion, diced
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup fresh or frozen corn kernels
1 zucchini, diced
8 ounces mushrooms, sliced
3 cups diced tomatoes
3 cups cooked kidney or pinto beans or 2 (15 ounce) cans low-sodium or no-salt-added kidney beans
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
dash cayenne pepper (or to taste)

Instructions:

Combine all ingredients in a slow cooker. Cover and cook on low for 7 hours.

Calories 279; Protein 17 g; Carbohydrates 54 g; Total Fat 2.3 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 89 mg; Fiber 15.6 g; Beta-Carotene 1366 ug; Vitamin C 58 mg; Calcium 110 mg; Iron 6.5 mg; Folate 241 ug; Magnesium 112 mg; Zinc 2.9 mg; Selenium 17.9 ug

Comments (27):

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pmv919

12/12/2011 03:20 PM

Rated this recipe:

So easy and delicious. You just dump everything in the Crock Pot in the morning, and 7 hours later it's done. Super delicious.
The chili powder I use is a very hot one, so instead of 2 tablespoons, I only use 1/4 tsp of the hot stuff, and it still comes out tasting great!

Brian

09/21/2012 11:44 AM

Rated this recipe:

Great mushroom chili. My wife and 6 yr old daughter loved it as well. Easy to make with a great flavor.

Jbarrie

12/09/2012 11:53 PM

Rated this recipe: (no rating)

What if you don't have a crockpot?

citizenofheaven

12/22/2012 10:18 PM

Rated this recipe:

This one's a keeper ... it was a tad spicy ... though not overly so, I will cut back on the chili powder next time ... I sprinkled a tablespoon of cheddar on my bowl ... I loved coming home to a complete and hearty meal ... and it was so easy ...

Percy

01/08/2013 03:58 PM

Rated this recipe: (no rating)

If you add red rice (or black), you'll have a nice vegetarian Jumbalaya...

Ruthnew

01/13/2013 05:23 PM

Rated this recipe: (no rating)

So easy yet everyone's taste buds are different. I made it a little spicier with more cumin, and red pepper flakes, and added dried shitake mushrooms as well. Chili is usually better the second day so tonight I will serve it over brown rice for a little more substance. Love Crock Pot Recipes.

michelleandtitus

01/15/2013 02:40 PM

Rated this recipe:

Easy to make and delicious! Still getting used to salt-free cooking but I'm getting there. It was indeed better when the ingredients and spices have had a chance to mix down well after a few hours from cooking.

LeslieG

01/25/2013 05:50 PM

Rated this recipe:

I love this recipe! It is both easy and delicious.

Nene

01/27/2013 08:20 AM

Rated this recipe:

Very easy and hearty recipe. Used bella mushrooms and quartered them...delicious.

kgbro

03/04/2013 08:28 PM

Rated this recipe:

I like it, not at first taste but once I sprinkled some nutritional yeast over it it tasted more like a chili dish..I will add more spice next time but overall and easy and great dish - love the mushrooms

joette0502

07/22/2013 11:36 AM

Rated this recipe: (no rating)

I love this recipe! I have made it so many times! I have resorted to using a huge roasting crock because I add so many other vegetables and make it one huge chili and freeze it in baggies. It is so yummy? Any mixed vegetable you have in the freezer to use up or leftovers....I just throw it in there! Also, I like it a bit spicy so I use the tomatoes in the can with green chilies! So good! :)

Nolesgirl

12/09/2013 07:51 PM

Rated this recipe:

This got such great reviews that I was excited to make it. I followed the recipe exactly as written. I thought it was very bland. Maybe the flavors will be better tomorrow. Disappointed.

slm744

12/10/2013 08:30 AM

Rated this recipe:

I made a few changes in the seasoning I used ancho chili powder and added a teaspoon of coco powder it was rich. And had that real chili color

djbmcg

01/08/2014 11:31 PM

Rated this recipe:

This was tasty, but it seemed a bit watery to me--more like a Mexican soup instead of chili. I used canned diced tomatoes instead of fresh; maybe that was the reason it was not thick. I'll try fresh tomatoes next time. Also, does anyone think this makes a LOT more than 4 servings? I'm curious if the nutrition information is really based on a serving that is 1/4 of the entire recipe. This recipe completely filled my 4-quart crockpot.

pattiloybarnes

01/11/2014 08:50 AM

Rated this recipe: (no rating)

Hello everyone, new to the program. How much is considered a serving?

djbmcg

01/11/2014 03:24 PM

Rated this recipe:

I posted a few days ago that the results seemed a bit watery. After refrigerating the leftovers overnight, I thought it tasted much better and was less watery--more of a chili-like consistency. I still think that maybe fresh tomatoes would make a thicker product than the canned tomatoes that I used. I think if using canned tomatoes, one may not need to add the additional water the recipe calls for. Pattiloybarnes, I had wondered if a serving of this chili would actually be 1/4 of the recipe as the recipe states it serves 4. If that is the case, a serving size is 1 quart. No way I could eat that much. I find that a serving size of any Fuhrman recipe soup or chili is more along the lines of 1-2 cups, depending on hunger.

onefoot7 replies:

11/11/2017 05:38 PM

Rated this recipe: (no rating)

Add an avocado and nutritional yeast,,,,, at the serving time, that is,.....works much better 

lauraml

01/14/2014 09:15 PM

Rated this recipe:

Super easy, so delicious I cooked it over the stove and it's equally great testing. my whole family loves it!

Jeffk24

09/07/2014 04:51 PM

Rated this recipe:

Pretty good, not amazing

annmarie13

01/27/2016 03:49 PM

Rated this recipe: (no rating)

When you add canned tomatoes instead of using fresh, you get a whole lot more sodium!
Cant wait to try this recipe. Serving size is difficult, but I think you can eat more of this if it is made according to recipe and doesn't have added fat or sodium. It's pretty low cal in my opinion.

bob21801

01/27/2016 04:00 PM

Rated this recipe: (no rating)

Couldn't be easier. If you don't have a crockpot just toss it all in a pot and cook on low/medium until everything is cooked through.

Phillica

01/30/2016 10:16 PM

Rated this recipe:

I have made so many versions of this since I first discovered this recipe through Dr. Furhman, and I love it! I use whatever beans I have to make up the amount of beans, i.e., black beans, white or regular kidney beans, pinto beans and mostly one of each. I also have been lately adding ground turkey as I have found that my body is happier with a low amount of animal fat (not too much, but a little). I make it at least once every few weeks. My friends love it when I bring them some too. I cook it all night in the crock pot on low. The mushrooms and onions make it perfect! It's one of my favorite "go to" recipes when I want to have some freezer ready soups/stews.

Scotth007

02/09/2016 12:33 PM

Rated this recipe: (no rating)

I don't have a crock pot but I do have a pressure cooker. Put all the ingredients in the cooker, hit "chili" and less than an hour later it was done. Turned out really great and now I have enough for dinner for at least a week. For the tomatoes, I used 2 cans of organic diced tomatoes

onefoot7 replies:

11/11/2017 05:36 PM

Rated this recipe: (no rating)

??

BetsyY

05/29/2016 10:56 AM

Rated this recipe:

I didn't have zucchini and added extra corn and mushrooms. Also substituted 2 T. Penzey's Chili Con Carne seasoning for the listed spices. Cooked it for 5 minutes in the pressure cooker, using quick release. The beans were previously cooked. It was delicious. Another keeper.

Rawther

08/04/2017 07:45 PM

Rated this recipe:

I spread 3 heated corn tortillas on a large dinner plate, spread some of this chile over the tortillas, add sliced tomato and chopped avacodo over the the chile and wow!! so delicious. My rating is not showing up so will post 5/5.

onefoot7 replies:

11/11/2017 05:35 PM

Rated this recipe: (no rating)

Yes! Excellent ??

onefoot7

11/11/2017 05:35 PM

Rated this recipe: (no rating)

Making this tonight, but adding tofu and adzuki beans also.......

whoster69

01/27/2018 12:46 PM

Rated this recipe:

This recipe was OK, but is like a lot of other recipes on this site for chilis.  I could eat it again but it isn't something I look forward to.  Rating:  3 out of 5.

Chris P

12/26/2018 03:13 PM

Rated this recipe:

Excellent recipe. The great part about it is if for example you have a yellow or red pepper use that instead of the green bell pepper or if you have 1 pound of mushrooms you can use the whole pound in the chili. It will just be that more healthy. In my case, Zuchinni irritates my gut so I omit that ingredient. Also, if you don't want to use a crock pot you can cook it on the stove top and it turns out just as good.