Slow Cooker White Bean Chili
Ginny McMeans
Published:
May 20, 2018
Last Modified:
July 24, 2025
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’.
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!
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 1-1/2 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.
Step-by-Step Instructions
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 sautéed onion, add mild green chiles, ground cloves, chopped garlic, dried oregano, ground cumin, and cayenne pepper.
- Sauté. Stir the mixture and continue sautéing 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
White Bean Chili Recipe
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 8 oz. mild green chiles (2 cans, 4 oz. each)
- 1/4 tsp ground cloves
- 3 cloves garlic (or 4 depending how big they are), finely chopped
- 1 1/2 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 6 cups vegetable broth, divided
- 1 pound dried great northern beans
- 2 Tbsp nutritional yeast
- dash black pepper
- 1 1/2 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.
Video
Nutrition
82 responses to “Slow Cooker White Bean Chili”
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That is one tasty looking chili!
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Ohhhhh, thanks Kevin!
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I’ve been looking for a great bean recipe, think I’ve found one, thanks Ginny I’m giving this one a try.
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That is great Laureen! Have a bite for me.
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This looks delicious! I am allergic to Oregano, do you happe. To know of a good substitute? Do the Chilli’s have to be canned?
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Yes, you can substitute sweet basil or marjoram for the oregano. You can use fresh chilies with no problem.
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Hi, I have never used yeast in a soup or chili. What purpose does it serve, a thickener? Thanks
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Hi Kathleen, It is not brewer’s yeast it is nutritional yeast. Vegans use it get get important vitamins and protein. If you get all the vitamins etc. throughout the day you will not need to use it. Nutritional Yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein. Thanks for your question. 🙂
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Would canned beans work as well in a pinch? If so, how many cans?
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Hi Kara, yes, you can use canned beans and the dried beans would equal 4 15 ounce cans of beans. If the cans are a little bit smaller that 15 ounce that is okay too. You could knock off an hour or two the of cooking times too. Not mandatory though.
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This looks delicious. I am a dietitian at a cancer center. I will share this recipe with my patients as they need extra protein in their diet.
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That is wonderful Julianne. Thank you so much for your great work too.
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This was so good! My teenage son was loving the spiciness! Will make again. Thank you
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You are so welcome and I love to please the teenagers! Thanks for letting me know.
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Why nutritional yeast?
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Hi Loretta, Nutritional Yeast is strictly for vegans to help add nutrients and protein to our diets. It is not necessary for the taste of the chili.
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Just made this for a second time. It is delish! And super easy. I freeze most of it and thaw as needed for a quick meal.
Thanks!-
Wonderful Pauline!!! This is exactly what I am aiming for. Thanks for letting me know.
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Why the yeast?
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It is not the kind you use with bread. It adds protein and other goodies to a vegans diet. If you get plenty of protein you do not need to buy it special.
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I followed the recipe exactly. Soaked the beans overnight, cooked on low for 8 1/2 hours and beans still weren’t cooked. Just bought them the day before, so they weren’t old. Ill finish it in the pressure cooker. Did you thicken yours and if so, how? It’s more like a broth soup than chili. Wondering how to thicken it a little.
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I am so sorry that I had the wrong times on there. Great Northern Beans take forever. I just cooked some on high this week for 12 hours. I changed the recipe above and do not know what I was looking at when I typed that in. My writing can be a mess sometimes. Again, I apologize. It will be thick when it cooks at the right length of time. The liquid cooks down towards the end. I am so glad you know how to pressure cook. You could cook them in a big pot for a longer time. I can not apologize enough.
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Before I became a vegetarian I loved white bean chicken chili but I never thought to make it without meat. So, I think I’ll give it a try tonight. Since I don’t eat meat substitutes I think I will use chopped mushrooms for texture and maybe add a little cilantro. Looks very good though … thanks.
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Thanks for the feedback Heather. This recipe would be great without the meat substitute. I was thinking of redoing it. Now I just have to find the time. 🙂 The mushrooms would be an excellent substitution. Button or creminis. 🙂
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Gave it a shot and my carnivore husband loved it. I have to admit, once I got to the store’s vegetable section I decided to add several ingredients to make it as hearty as possible for him. In addition to the mushrooms, I added fresh corn and carrots and topped it off with the cilantro. Instead of onions I was going to try leeks but the clerk didn’t put them in my bag! Fortunately, I had an onion too. Cumin is my best spice friend, so I used a tablespoon and it wasn’t overpowering at all. Since I am not vegan, I added a little half and half at the end to give it a creamier texture. I used the can beans because I wanted to eat it yesterday and I cooked it for quite a while on the stove on low heat until it cooked down to the consistency I like my chili to be. I know this strays a ways from your recipe but the flavors in yours were awesome! Thanks again for the idea. I’ll be checking out more of your recipes.
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You are very welcome and I love cumin too 🙂 Good job!
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Wondering if canned beans would work with a greatly reduced cooking time?
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I made this without the onion because my husband is deathly allergic to onions. I apprehensively took it to a chili cook off and it was almost gone by the end of the evening. It was the only vegetarian/vegan option! My husband ate two bowls and is asking me to make it again!
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I am so glad you were adventurous and left out the ingredients you couldn’t use. That is fantastic that it went over so well at the cook off and that you husband wants it again. That really makes me happy!
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I am not a vegetarian, so pardon if this is a less than intelligent question: What is the purpose of the nutritional yeast? Is this is the same as baking yeast? Also – if the yeast is only being added for protein purposes, could I substitute tofu instead? Thanks.
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A very good question Michelle. Nutritional yeast is not a baking yeast at all. It is a very good source for protein but it is also often used because it has a pleasantly cheesy flavor. Tofu would not give the same flavor addition. It is one of those products that is harder to find so you need to go to Trader Joe’s or Sprouts or some other natural foods grocery store. At least I havn’t seen it in our Safeway yet.
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Hi! Is this spicy? I like a good spicy chili. Can you suggest a way I might make it a little more spicy? (Thanks for replying to your comments.)
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Hi Rose! No, it’s not really that spicy. The way you can add a lot of heat easily is with tobasco. That is what my dad always did. Just a few sprinkles, stir taste. That may be enough. Yu can keep adding drops until you get the heat you like. It love spicy chili too!
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Hi! I have a lot of great northern canned beans that I don’t want to go to waste. If using those, how much would it effect the cooking time?
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Hi Rina. You could turn it on low for about 4 hours. That should be well cooked, blened and hot too.
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My chili looks nothing like your photos. It’s brown. I followed the recipe. Not sure if I did something wrong.
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Oh my gosh Holly! You must have done something wrong, accidentally. Everything is clear or light colored in the recipe. Great Northern beans are white and vegetable broth is light clear. Maybe you switched beans or broth. I can’t figure anything else out.
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Perhaps it was just a dark vegetable broth. 🙂 Tastes great otherwise.
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Well that’s the main thing 🙂
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Thanks for this recipe! I made it last week and we really enjoyed it. It was a lot too spicy for me, but the rest of the family loved the spicy! I made some cashew sour cream to add to mine and it toned it down enough. Next time I’ll double the recipe (aside from the cayenne :-).)
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The cashew sour cream was a good idea. I do like things spicy and I’m glad your family liked it. Thanks for your hints.
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I made this over the weekend and loved it! I cut the oil in half, subbed navy beans for great northern, and used cinnamon instead of cloves. The store didn’t have great northern beans and I didn’t have cloves! It was delish. The navy beans only took about 7 hours, which was good (I was hungry). Next time I’ll make at least a double batch as it didn’t make a ton of chili.-
Thank you so much for you compliments Claire. It sounds like you’re a good cook. I’m all about using what I have on hand in a pinch. Double batch is a good idea to me too 🙂
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I’m so looking forward to making this but I can’t find canned mild green chillies in the UK! Can I substitute fresh chillies and still get a good result? If not is there anything else I could use?
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Hi Dorothy. Yes, you can use mild fresh chiles. Canned chiles are roasted before canning though. So if you can roast them first and them peel and chop them it would be perfect. Make sure they are chopped very fine and a mild chili. Poblano or Anaheims would work well. The recipe would be a bit different if you don’t roast them first but it would probably still be good.
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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!!!-
That makes me feel great Jenny! Thanks so much for letting me know.
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Would corn taste good in this also? Just wanted to add some more veggies, but didn’t want to ruin it. Also many comments on this and pinterest said it was done in 6-7 hours. I don’t want to overdo it but I also don’t want it underdone as I am making for company. What should I do? I’m guessing it is better overdone than undercooked? Should I just make it 8 hours in advance just in case?
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Corn would be great in it Jess. I will double check my times and update. Thanks Jess. Set it for 6 hours and check it hourly. It does depend on your slow cooker but now I’m wondering if mine was on it’s last leg and was working more slowly. I’ll remake it and double check low and high.
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To the chef Ginny McMeans of White Bean Chili,
This recipe calls for nutritional yeast.
Can this ingredient be omitted without altering the flavor too much?
Is it included for flavor or nutritional supplement?
Thank you for your time answering my question.
K. Fotis-
Yes, you can absolutely omit it K. It is added mostly for nutrition.
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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.
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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.
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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?
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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.
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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?
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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.
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Thank you, that sounds perfect!
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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! -
This sounds perfect. Can it be adapted for a pressure cooker? Or simple stove top?-
I am sure it can be Joys. Beans are very versatile especially between pressure cooker and stove top. Same ingredients but completely different instructions.
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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. -
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 🙂
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That chili looks so warm and comforting. I love making chili in the slow cooker – I swear it makes it taste even better! -
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. -
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 🙁 -
I’ve never made white bean chili! This recipe looks excellent and delicious! I look forward to trying your recipe! -
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. -
Those beans look so hearty and flavorful. Great idea to use the crock pot — I love those set it and forget it dishes! -
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! -
Love the nutritional yeast in this chili dish…looks so good with that crusty bread. I’m craving a bowl of this right now!
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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.
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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!-
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!
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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?-
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.
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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!-
I’ve heard things about this before Anonymous. Read this article. https://www.cookinglight.com/cooking-101/techniques/instant-pot-not-a-slow-cooker
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Can I use canned beans?
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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.
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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.
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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.
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