Vegan White Chili
This hearty Vegan White Chili is filling, flavorful, and perfect for the slow cooker. Impress the chili lover in your life!
Equipment
- Slow cooker or large pot
Ingredients
- 1 can cannellini beans
- 1 can pinto beans
- ½ cup quinoa
- 1 yellow onion
- 1 yellow bell pepper
- 4 oz canned green chiles
- 1 tsp oregano
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
Instructions
Crockpot Directions
- Start by peeling and dicing the onion and dicing the bell pepper. Add them to the crockpot. Add the two cans of beans, rinsed and drained, along with the dry quinoa, canned green chiles, spices, and veggie broth.
- Cook on high heat for 4-5 hours.
Stovetop Directions
- Saute the diced veggies and spices in a little bit of olive oil over medium heat in a large pot. Once softened, add the remaining ingredients and bring to a boil.
- Reduce to a simmer then let simmer for 30-40 minutes or until all veggies are soft and quinoa is fully cooked.
- That's it! Serve and enjoy!
Notes
- Not Vegan? Use chicken broth instead of vegetable broth. Add sour cream, cream cheese, or cheddar cheese to the recipe or as garnishes.
- Gluten-Free? This recipe is already gluten-free! Make sure to double check ingredients for all items purchased to be sure.
- Oil-Free? If you are making this chili in the crock pot, you do not need to add oil. If you are making it on the stove, use water instead of oil to prevent the veggies from sticking when sauteing.
Nutrition
Serving: 1cupCalories: 177kcalCarbohydrates: 34gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 935mgPotassium: 382mgFiber: 9gSugar: 2gVitamin A: 311IUVitamin C: 34mgCalcium: 81mgIron: 4mg
Tried this recipe?Let us know how it was!