Slow Cooker Vegetarian White Bean Chili
A hearty and flavorful slow cooker vegetarian white bean chili made with creamy white beans, green chilies, and a blend of spices. Perfect for a cozy meal that’s easy to prepare and packed with protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 cups dried white beans, rinsed and soaked overnight
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
1 medium poblano pepper, seeded and diced
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen corn kernels
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Drain the soaked white beans and rinse them under cold water.
Heat the olive oil in a skillet over medium heat. Add the diced onion, green bell pepper, and poblano pepper. Sauté for 5 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
Add the sautéed vegetables to the slow cooker along with the soaked white beans, diced green chilies, ground cumin, dried oregano, smoked paprika, cayenne pepper, black pepper, salt, vegetable broth, diced tomatoes with their juice, and frozen corn kernels.
Stir all ingredients together to combine.
Cover and cook on low for 6 hours, or until the beans are tender and the chili has thickened.
Stir in the chopped fresh cilantro and lime juice just before serving.
Serve hot, garnished with additional cilantro if desired.