Side Pannel
White Bean Chili from the Slow Cooker
White Bean Chili from the Slow Cooker
- Recipe Submitted by Herb on 10/27/2014
Category: Healthy Recipes, Peppers, Onions, Main Dish
Ingredients List
- 1 pound dried Great Northern beans
- 1 package (10 ounce) vegan chicken strips
- 2 Tablespoons Olive Oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, depending on how big they are, finely chopped
- 2 small cans (4 ounce each) mild green chilis
- 6 cups vegetable broth
- 1 Tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 1-1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- dash black pepper
Directions
The night before:
Pick over the beans and rinse.
Place the beans in a large pot and cover with water by about 2 to 3 inches.
Let soak overnight - the beans will swell.
In the morning:
Drain the beans and place in a large slow cooker.
Cut the chickenless chicken strips into fine little pieces, cover and put in the refrigerator. The chicken will not be added to the crock pot until the last hour to 2 hours before the chili is done.
Heat the oil in a large skillet.
Saute the onions until translucent - about 10 to 15 minutes.
Add the garlic, chilis, ground cumin, dried oregano, ground cloves and cayenne pepper.
Saute 2 minutes.
Add 2 cups of the vegetable broth and bring to a boil.
Take off of the heat and pour into the slow cooker over the beans.
Add the rest of the vegetable broth and nutritional yeast.
Turn on high 10 to 12 hours. Check at 10 hours until as soft as you like. Great Northern Beans take forever.
Add the prepared chicken to the crock pot one to two hours before serving if on low and one hour before if the chili is cooking on high. This is just to heat the chicken and to meld with the chili.
All done and ready to serve.
Will keep in the fridge for 3 days or you can freeze for up to 4 months.
Pick over the beans and rinse.
Place the beans in a large pot and cover with water by about 2 to 3 inches.
Let soak overnight - the beans will swell.
In the morning:
Drain the beans and place in a large slow cooker.
Cut the chickenless chicken strips into fine little pieces, cover and put in the refrigerator. The chicken will not be added to the crock pot until the last hour to 2 hours before the chili is done.
Heat the oil in a large skillet.
Saute the onions until translucent - about 10 to 15 minutes.
Add the garlic, chilis, ground cumin, dried oregano, ground cloves and cayenne pepper.
Saute 2 minutes.
Add 2 cups of the vegetable broth and bring to a boil.
Take off of the heat and pour into the slow cooker over the beans.
Add the rest of the vegetable broth and nutritional yeast.
Turn on high 10 to 12 hours. Check at 10 hours until as soft as you like. Great Northern Beans take forever.
Add the prepared chicken to the crock pot one to two hours before serving if on low and one hour before if the chili is cooking on high. This is just to heat the chicken and to meld with the chili.
All done and ready to serve.
Will keep in the fridge for 3 days or you can freeze for up to 4 months.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
