White Bean Chili in a white pottery bowl and to showing off all the veggies and spices swirling in the broth.
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5 from 14 votes

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
Cuisine Chili
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 Servings
Calories 159kcal
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:

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

In the Morning:

  • Drain the beans and place in a large slow cooker.
  • Heat the oil in a large skillet.
  • Saute the onions until translucent - about 10 to 15 minutes.
  • Add the garlic, chiles, ground cumin, dried oregano, ground cloves and cayenne pepper.
  • Saute 2 minutes.
  • Add 2 cups of the vegetable broth and bring to a boil.
  • Take off of the heat and pour into the slow cooker over the beans.
  • Add the rest of the vegetable broth, nutritional yeast, salt and pepper.
  • 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.

Video

Nutrition

Serving: 14ounces | Calories: 159kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Sodium: 1331mg | Potassium: 365mg | Fiber: 6g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 2.8mg | Calcium: 65mg | Iron: 2.2mg