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Crockpot White Bean Chili Recipe
Equipment
Ingredients
Chili:
- 2 tbsp olive oil optional
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 1 jalapeño minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp coriander
- ½ tsp dried oregano
- ¼ tsp cayenne
- 1 can 7 oz of diced green chilis
- ¼ cup nutritional yeast
- 4 cans of cannellini beans drained and rinsed
- 1 can of corn drained, drained and rinsed
- 3 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish
Silken tofu cream:
- 16 oz silken tofu
- 1 cup milk
Instructions
- Optional: Heat the olive oil in a skillet over medium heat. Add the onion and half the salt. Sauté until translucent and fragrant, about 4-5 minutes. Add the garlic and sauté for another 1-2 minutes. Remove from the heat.
- Add all the chili ingredients besides the lime juice and cilantro to a crockpot. Mix together and cook on high for 4 hours or low for 7-8 hours.
- Meanwhile, add the silken tofu and non-dairy milk to a blender. Blend together until completely smooth.
- When the chili is done, add the silken tofu cream and mix together. If you want your chili thicker, you can use an immersion blender to blend some of it together.
- Add the lime juice and mix together. Garnish with fresh cilantro and enjoy!
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Notes
- Optional chickpeas replacement: Use 1 super firm brick of tofu torn into bite-sized pieces.
Nutrition
Calories: 402kcal | Carbohydrates: 63g | Protein: 18g | Fat: 14g | Sodium: 1034mg | Fiber: 12g | Sugar: 9g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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One Comment
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Wow, what can I say? This Crockpot White Bean Chili is incredible! 🤩 The flavor profile is absolutely mind-blowing, and after the first bite, it instantly became one of my all-time favorite recipes. I made a triple batch, and it was so loved that there was barely anything left for the next day! I can’t wait to make this again. Thank you for such an amazing recipe!