White Bean Chili has a wonderful group of spices that blend perfectly with the beans and green chilies. Not only that, slow cooker white bean chili is a great family dinner.
Using a crockpot for cooking beans is a very convenient and efficient way to make dinner. After everything is placed in the crockpot, you just set the temperature, check the time, and let it cook - all by itself.
Check out the video! It's right here if you're on a desktop and a couple of paragraphs below if you're on a laptop!
There won't be any worries that your delicious food will burn or that it will boil over. Your chili is innocently cooking away and waiting for you to ladle it up.
At my house, when it's warm outside, especially in the summer, I set the slow cooker on a table out on the covered patio or deck that is near an outlet.
It keeps the house from overheating, and it makes me feel like I am cooking al fresco. It just feels like a fun way to cook.
Then, on those cold days, the slow cooker is more than welcome to add heat to the house. Either way, I am in my 'easy dinner mode'.
Table of Contents
Healthy Slow Cooker White Bean Chili
- This is it! Great Northern Beans cooked with veggies and spices can't be beaten. You can use your own vegetable stock or organic low-sodium vegetable broth for the liquid base.
- If you'd like to use fresh roasted green chilis in the sautéd mix, that would work too, but I find the canned ones to be so much simpler for this, and they are delicious. There are organic canned mild diced green chiles, too.
- You know you've got to add a little nutritional yeast for more nutrients and flavor. How can anyone resist?
- Slow Cooker White Bean Chili is the perfect way to take advantage of what is needed to turn out a wonderful chili. Lots of flavorful ingredients cooked low and slow.
There is a bit of prep work at the beginning, but it's basic and quick. It's sautéing, and that brings out another level of flavor in the veggies.
Gosh, it's making my mouth water just thinking about it.
This chili cooks a very long time, so it would be a good one to let cook overnight. You won't have to shorten your sleep time to tend to it.
Or you can get it going early in the morning to have it ready for supper time.
Whichever way you go, you'll be glad you took the white chili leap. And ... leftovers are just as delicious the second time around. Comfort food is in the house!
How to Make Slow Cooker White Bean Chili
To Prep Beans the Night Before:
- Pick over the beans to remove any foreign debris--it’s not uncommon for small pebbles or branches to get caught up in dried beans so do take the time to do this step!
- Rinse the beans under cool running water.
- Place the beans in a large pot or bowl and cover with water by about 2 to 3 inches. Cover with a lid or plastic wrap.
- Allow the beans to soak overnight for 8 hours--they will swell up and soften slightly.
To Make the White Bean Chili:
- Sauté onion. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté, stirring occasionally, until translucent--about 10 to 15 minutes.
- Add chiles and spices. To the sauteed onion, add mild green chiles, ground cloves, chopped garlic, dried oregano, ground cumin, and cayenne pepper.
- Saute. Stir the mixture and continue sautéeing for about 2 more minutes.
- Add broth. Pour in 2 cups of the vegetable broth. Allow the mixture to come to a boil, then remove it from the heat.
- Combine in slow cooker. Drain and rinse the soaked white beans and place them in a large slow cooker. Pour in the remaining 4 cups of vegetable broth, then season with nutritional yeast, black pepper, and salt.
- Add vegetables and cook. Add the cooked onion and green chile mixture to the slow cooker, then stir to combine and cover. Cook on low for 6 to 8 hours or on high 3 to 4 hours. The cooking time can vary depending on the beans so start checking for doneness at 6 hours if cooking on low and at 3 hours if cooking on high. Continue cooking in 30 minute increments as needed until beans are tender all the way through.
- Serve hot! Ladle your white bean chili into serving bowls and enjoy it piping hot! I love to serve mine with crusty bread for dipping and mopping.
Watch Us Make Slow Cooker White Bean Chili
A Couple Reviews
It's so hard to find the reviews on these recipes since most of the viewing is on mobile phones these days. I mean, you can scroll forever!
I brought a couple up here to show you because it may help you in your decision to the leap into crock-pot ease.
But, by all means, scroll to the bottom if you'd like to see more.
Jenny S. says: Thank you for sharing this yummy recipe! I came home from work today in the pouring rain and opened my door to a delicious smell in the crockpot! This chili tasted so amazing… I love the ground cloves, it makes it!! Thanks again for sharing!!!
Shauna says: This is my go-to White Bean Chili recipe! It’s simple and delicious. I cook it exactly as the recipe states, it turns out perfect every single time!
Can You Freeze Slow Cooker White Bean Chili?
White Bean Chili will keep in the fridge for 3 days or you can freeze for up to 4 months.
You could also make this White Bean Recipe with a couple of carrots added. Peel and slice the carrot into about 1 to 1-½ inch thick rounds.
IF FREEZING:
- Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Food Preparation for the Freezer.
TO PREPARE AFTER FREEZING:
- Take out of the freezer and put in the refrigerator for a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.
Serve hot.
📋 Recipe
White Bean Chili
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 8 oz. mild green chiles (2 cans, 4 oz. each)
- ¼ tsp ground cloves
- 3 cloves garlic (or 4 depending how big they are), finely chopped
- 1 ½ tsp dried oregano
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 6 cups vegetable broth, divided
- 1 pound dried great northern beans
- 2 Tbsp nutritional yeast
- dash black pepper
- 1 ½ tsp salt
Instructions
To Prep Beans the Night Before:
- Pick over the beans to remove any foreign debris (such as small branches or stones).Rinse the beans under cool running water.Place the beans in a large pot or bowl and cover with water by about 2 to 3 inches. Cover with a lid or plastic wrap. Allow the beans to soak overnight for 8 hours--they will swell up and soften slightly.
To Make the White Bean Chili:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until translucent--about 10 to 15 minutes.
- Add the mild green chiles, ground cloves, chopped garlic, dried oregano, ground cumin, and cayenne pepper.
- Stir and continue sautéeing for about 2 more minutes.
- Pour in 2 cups of the vegetable broth. Allow the mixture to come to a boil, then remove it from the heat.
- Drain and rinse the soaked white beans and place them in a large slow cooker. Pour in the remaining 4 cups of vegetable broth, then add the nutritional yeast, black pepper, and salt.
- Add the cooked onion and green chile mixture to the slow cooker, then stir to combine and cover. Cook on low for 6 to 8 hours or on high 3 to 4 hours. The cooking time can vary depending on the beans so start checking for doneness at 6 hours if cooking on low and at 3 hours if cooking on high. Continue cooking in 30 minute increments until beans are tender all the way through.
- Ladle your white bean chili into serving bowls and enjoy it piping hot! I love to serve mine with crusty bread for dipping and mopping.
Ginny McMeans
Yes, you can absolutely omit it K. It is added mostly for nutrition.
Robin
Looks like a great recipe and my vegan daughter hates tomatoes so very excited to find this. So I've never cooked beans before and am curious if this chili is more "soupy" in nature or do the beans absorb all the veg broth and make a nice thick chili.
Ginny McMeans
Thanks Robin! So glad you found it. Well, I consider it like a chili as in the picture. Not super thick but good. You could look at it an hour or so before it's done and if you would like it thicker leave the lid off the crock~pot. I'd pinch a bean and make sure they are done or close to it before I left the lid off though. Watch the chili at that point so it doesn't cook down too low.
Karen
I have a question. Why do all the stove top cooking if it's going into the crockpot? Won't everything cook without issue in the crockpot?
Ginny McMeans
Sure Karen! You can do it all at once but let me explain why I precooked some ingredients before hand for this recipe. The onions become sweeter by sauteing and adding the garlic and spices beforehand give them sort of a roasted flavor. You don't have to add the vegetable broth before hand - it just gives a jump start on melding the flavors. So there is a difference of flavor - not to say the other way is bad I just prefer this way.
Amanda Jean-Marie
I have several fresh jalapenos to use up and would like to substitute those for the canned chilis (I don't mind a bit of extra kick.) How would you suggest doing so? Saute them with the onions? Roast them first?
Ginny McMeans
The canned chilis are actually roasted so that is the way I would go. Have you handled jalapenos before Amanda? Wear gloves - don't touch you eyes. I would suggest cleaning them first. Take out the seeds and stem and split lengthwise. Then broil, inside down 10-15 minutes. Then take off the skins and chop.
Amanda Jean-Marie
Thank you, that sounds perfect!
Shauna
This is my go-to White Bean Chili recipe! It's simple and delicious. I cook it exactly as the recipe states, it turns out perfect every single time!
Joys
This sounds perfect. Can it be adapted for a pressure cooker? Or simple stove top?
Ginny McMeans
I am sure it can be Joys. Beans are very versatile especially between pressure cooker and stove top. Same ingredients but completely different instructions.
Valentina
We have chili often at my house because both my kids love it. I'm always looking for new ways to mix it up. This recipe sounds divine.
Jacqueline Meldrum
I like the idea of a white chilli. I just posted a chilli recipe with white beans in it but I'd never thought of a white sauce too.
Shared 🙂
Bintu | Recipes From A Pantry
That chili looks so warm and comforting. I love making chili in the slow cooker - I swear it makes it taste even better!
Emma @ Supper in the Suburbs
I am always after vegetarian recipes I can do in the slow cooker and LOVE that I can set this for a full 8 hours. So many slow cooker recipes are 6 hours or less which for someone who works for at least 7 hours plus a commute they just aren't realistic! Fab recipe.
Natalie
This chili looks so comforting and delicious! I'll have to try it when it's a bit colder around here, hopefully soon enough, as "winter" around here feels like summer this year 🙁
Elaine @ Dishes Delish
I've never made white bean chili! This recipe looks excellent and delicious! I look forward to trying your recipe!
Vicky
With summer and heat coming, I use my slow cooker all the time. Who wants to heat up the whole kitchen to make a yummy and filling meal? I have never made white bean chili before and this looks like an easy way to try it.
Lisa
Those beans look so hearty and flavorful. Great idea to use the crock pot -- I love those set it and forget it dishes!
EA The Spicy RD
We're having a bit of "May Gray" chilly, gloomy weather here in San Diego right now, so this looks perfect! I'd love to make a big batch and freeze it for now AND later~Yum!
Catherine
Love the nutritional yeast in this chili dish...looks so good with that crusty bread. I'm craving a bowl of this right now!
Suz Ruhr
I'm so glad that you shared your dishes. I find it hard to find vegan dishes that are ones that are ones that you normally mame. Thanks.
Shauna Perry
Originally, I followed this recipe to a tee, which I absolutely LOVE!!! When I was in a hurry one day I just threw all ingredients in the crockpot without pre-cooking the onions and spices...still AMAZING and so much less prep time!!! Still my go-to white bean chili recipe, in fact I'm making some this week, so yummy!
Ginny McMeans
That's wonderful Shauna. It's always great to hear how people have found shortcuts to the recipes. I'll have to try it sometime and see if I miss any of the original flavors. Thank you!
Cynthia
I'm new this cooking Chile, Now Why 2 tablespoons nutritional yeast?
This Does look great and would like make it, but I don't have this nutritional yeast, can I leave it out?
Ginny McMeans
Yes, you can leave it out Cynthia. It isn't like bakers yeast it is something vegans use for more nutrients and it gives a bit of a cheesy flavor.
Anonymous
I have made this many times and it's always a huge hit! I just realized I gave away my slow cooker after buying an Instant Pot last year and plan to make this for a pot luck next week. Can anyone advise how to convert cooking times for this recipe using an Instant Pot? Thank you!
Ginny McMeans
I've heard things about this before Anonymous. Read this article. https://www.cookinglight.com/cooking-101/techniques/instant-pot-not-a-slow-cooker
R
Can I use canned beans?
Ginny McMeans
You can R but I'm not sure how many cans for the measurements. Drain the beans first and you won't need to cook for so long. 4 to 5 hours on low would be plenty.
Serafina
Is it possible to make this without soaking the beans overnight? I frequently make black bean and chickpea soups in the crock pot without soaking, but have not tried with Great Northern beans yet.
Ginny McMeans
No, it isn't mandatory to presoak the beans when cooked in a slow cooker Serafina. Black beans have soft shells so they actually never need pre-soaking but most other beans are harder. This recipe will still be great without pre-soaking.