Vegan in the Freezer

Vegan Food Recipes for Everyone

White Bean Chili from the Slow Cooker

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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.

 

White Bean Chili is tilted forward with a spoon ladling the beans and broth up for a big bite.

Using a crockpot for cooking beans is a very convenient and efficient way to make dinner.  After everything is placed in the crock~pot you just set the temperature, check the time and let it cook – all by itself.

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 beat.  You can us 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 over night.  You won’t have to cut your sleep time short 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 da house!

White Bean Chili with an overhead photo to show all the veggies and spices swirling in the broth.

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 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!

 

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White Bean Chili is centered and pictured close up to show all the veggies and spices swirling in the broth

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White Bean Chili in a white pottery bowl and to showing off all the veggies and spices swirling in the broth.
5 from 13 votes
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White Bean Chili

White Bean Chili from the Slow Cooker has a wonderful group of spices that blend perfectly with the beans and green chilies.

Course Main Dish
Recipe Type Chili
Keyword slow cooker white bean chili, white bean chili
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 Servings
Calories 159 kcal
Author Ginny McMeans

Ingredients

  • 1 pound Great Northern beans dried
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic 3-4 depending how big they are, finely chopped
  • 8 ounces mild green chiles 2 cans, 4 ounces each
  • 6 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • dash black pepper

Instructions

The Night Before:

  1. Pick over the beans and rinse.
  2. Place the beans in a large pot and cover with water by about 2 to 3 inches.
  3. Let soak overnight - the beans will swell.

In the Morning:

  1. Drain the beans and place in a large slow cooker.
  2. Heat the oil in a large skillet.
  3. Saute the onions until translucent - about 10 to 15 minutes.

  4. Add the garlic, chiles, ground cumin, dried oregano, ground cloves and cayenne pepper.

  5. Saute 2 minutes.
  6. Add 2 cups of the vegetable broth and bring to a boil.
  7. Take off of the heat and pour into the slow cooker over the beans.

  8. Add the rest of the vegetable broth, nutritional yeast, salt and pepper.

  9. Turn on low for 6 to 8 hours or high 3 to 4 hours.  Check at the quickest time and then check every 30 minutes until done.

Nutrition Facts
White Bean Chili
Amount Per Serving (14 ounces)
Calories 159 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1331mg 55%
Potassium 365mg 10%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 2g
Protein 7g 14%
Vitamin A 11.6%
Vitamin C 3.4%
Calcium 6.5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

Can You Freeze Slow Cooker White Bean Chili?

  • While 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. Just peal 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 a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.
    Serve hot.

 

White Bean Chili in a white pottery bowl and to showing off all the veggies and spices swirling in the broth.

 

Reader Interactions

Comments

  2. 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!

  4. 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.

  6. 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 🙁

  7. 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.

  11. I am sure it can be Joys. Beans are very versatile especially between pressure cooker and stove top. Same ingredients but completely different instructions.

  13. 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!

  15. 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.

  16. 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?

  17. 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.

  18. 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?

  19. 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.

  20. 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.

  22. 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

  23. 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.

  24. 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?

  26. 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!!!

  27. 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.

  28. 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?

  29. 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 🙂

  30. 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.

  32. 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 :-).)

  33. Thank you so much Robin. You are the best. That really surprises me about Trader Joe’s. My next suggestion would be amazon but then you have to pay shipping :/

  37. 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.

  38. My chili looks nothing like your photos. It’s brown. I followed the recipe. Not sure if I did something wrong.

  40. 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?

  41. 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!

  42. 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.)

  43. 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.

  44. 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.

  45. 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!

  46. 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!

  49. 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.

  50. 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. 🙂

  51. 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.

  52. 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.

  53. 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.

  54. 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.

  57. 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!

  63. 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.

  64. 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.

  66. 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. 🙂

  69. 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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