Slow Cooker White Chili, Vegan
Slow cooker white chili is one of my favorite meals to make year round.
I love the convenience of being able to throw everything into the pot in the morning, and come home to a delicious meal in the evening.
Slow Cooker White Chili isn’t just for hectic weekdays.
We are pretty active on the weekends enjoying the great outdoors, so it’s wonderful to come home and smell this mouthwatering aroma as soon as we walk in.
The chili is fairly mild, because my daughter is unable to eat really spicy hot dishes.
I LOVE HEAT though, so I work around this by setting out a dish of chopped jalapeño peppers for those of us who like theirs spicier. You can also use hotter canned chilies versus the mild version.
I also like a thicker chili, so I only add 2 cups of broth and use more beans.
Any white bean is fine, but the mix I prefer are northern, navy, and cannellini beans.
And for the vegan “chick’n” there are a ton of choices. Here are just a couple:
Quorn Vegan Chicken Tenders
Gardein Chick’n Strips
Gardein Chipotle Lime Crispy Fingers
Baked extra firm tofu or tempah are other excellent options, or just skip the “meat.”
Recipe for donuts on this post
This chili is also great for tailgating, or carried in a thermos for picnics. That’s what we did above, and it was perfect! A gorgeous, absolutely gorgeous fall day for a hike, followed by this YUM feast!
I made some pumpkin cider cornbread muffins to go along with it. They’re actually much more tender than they look. I just made this batch sturdier to survive being stuffed in our backpacks.
If you enjoyed this slow cooker white chili, you’ll love my Sweet Potato Chipotle Chili and Easy Vegan Chili too!
I made some pumpkin cider cornbread muffins to go along with it. They’re actually much more tender than they look. I just made this batch sturdier to survive being stuffed in our backpacks.
Bon Appétit!
P.S. I have a new chili recipe- Chunky Espresso Chili. It is delicious!
Slow Cooker White Chili, Vegan
Print RecipeIngredients
- 1 large onion, chopped
- 1 package vegan Chick'n Strips thawed in fridge*
- 2 cloves garlic, minced
- 2 to 3 cups no-chicken, chicken broth or vegetable broth
- 2 to 3 (15 ounce) cans white beans, drained
- 1 to 2 (4 ounce) cans chopped green chile peppers, undrained
- 1 cup white corn kernels, cooked or raw
- 1 tablespoons ground cumin to taste
- 1 teaspoon ground coriander, optional
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper. optional
- 1 teaspoon sea salt, or to taste**
- 1/4 teaspoon white pepper, or to taste**
Instructions
In a large pot (or medium skillet if using slow cooker) over medium heat, heat some olive oil. Fry the onions until translucent. While the onions are cooking, cut the "chicken into bite sized cubes. Add the "chicken" and heat for 2 minutes. Add the garlic and continue cooking until fragrant, about 1 minute more.
At this point, if you're using a slow cooker, scoop the onion mixture into the slow cooker. Mash half the beans with a potato masher or fork, add them to the pot along with the broth, chile peppers, corn, ground cumin, coriander (if using), oregano, and cayenne pepper (if using); stir to combine.
taste. Lower heat and cook over low heat for 20 minutes, or medium heat in the slow cooker for at least 3 hours.
When ready spoon into bowls. Top with non-dairy sour cream, non-dairy cheese, and cilantro. Serve with tortilla chips, cornbread donuts, or cornbread..
Notes
*Omit the chick'n if gluten-free, or use baked firm tofu cubes & add to your bowl- not the slow cooker.
**I use low to no sodium broth and beans, so I add more sea salt. It's going to depend on the sodium level in the products you use. Add much less the beginning, because the flavor is going to change as the ingredients mingle. Taste it again closer to the end of cooking, and make additional adjustments as needed.
