White Bean Chili
This delicious vegan white bean chili is packed with flavor and nutrients. Each serving has 6g protein and 5g fiber with only 180 calories.
Servings Prep Time
8servings 30minutes
Cook Time
Servings Prep Time
8servings 30minutes
Cook Time
The Night Before
  1. Drain, rinse and pick over the beans.
  2. Place the beans in a large pot and cover with water by 2 to 3 inches.
  3. Let soak overnight. The beans will swell.
The Next Morning
  1. Drain the beans and place in a large slow cooker.
  2. Heat the 1/2 cup vegetable broth in a large skillet over medium heat.
  3. Sauté the onions covered until translucent. About 5 to 10 minutes. Stirring occasionally. Add more vegetable broth if needed.
  4. Add the garlic, chilis, cumin, oregano, cloves and cayenne pepper. Sauté for 2 minutes.
  5. Add 2 cups of vegetable broth and bring to a boil.
  6. Remove from heat and pour the skillet contents over the beans in the slow cooker.
  7. Add the remaining 4 cups of vegetable broth and nutritional yeast. Stir to mix well.
  8. Cook on high for 10 to 12 hours or until the beans are soft.
Recipe Notes

Serving size is about 1 cup.

You can freeze the leftovers and warm them up on a cold day. Sliced carrots would also make a good addition.

Inspired by VeganInTheFreezer.com.