Slow Cooker Vegetarian White Bean Chili
A hearty and comforting slow cooker vegetarian white bean chili packed with white beans, vegetables, and warming spices. Perfect for an easy, nutritious meal that’s full of flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
1 medium jalapeño pepper, seeded and minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3 cups cooked white beans (such as cannellini or great northern beans), drained and rinsed if canned
2 cups vegetable broth
1 (14.5 ounces) can diced tomatoes, undrained
1 cup frozen corn kernels
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a medium skillet over medium heat.
Add diced onion, green bell pepper, and jalapeño pepper to the skillet. Sauté for 5 minutes until vegetables are softened.
Add minced garlic, ground cumin, dried oregano, chili powder, smoked paprika, black pepper, and salt to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Transfer the sautéed vegetables and spices to the slow cooker.
Add the cooked white beans, vegetable broth, diced tomatoes with their juice, and frozen corn to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or on high for 3 hours, until the chili is thickened and flavors are well blended.
Stir in chopped cilantro and lime juice just before serving.
Serve hot, garnished with additional cilantro if desired.