Description
A hearty and flavorful slow cooker vegetarian white bean chili packed with white beans, vegetables, and warming spices. Perfect for a comforting meal that’s easy to prepare and full of protein and fiber.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium green bell pepper, diced
2 medium jalapeño peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 (15-ounce) cans white beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
3 cups vegetable broth
1 (4-ounce) can diced green chilies
1 cup frozen corn kernels
1 medium carrot, peeled and diced
1 medium zucchini, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, green bell pepper, and jalapeño peppers. Sauté for 5 minutes until softened.
Add minced garlic, ground cumin, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly until fragrant.
Transfer the sautéed vegetables and spices to the slow cooker.
Add the white beans, great northern beans, vegetable broth, diced green chilies, frozen corn, diced carrot, and diced zucchini to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or on high for 3 hours, until vegetables are tender and flavors are well blended.
Stir in chopped fresh cilantro and lime juice just before serving.
Serve hot with your favorite chili toppings such as avocado slices, shredded cheese, or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours