This might be the easiest chili you ever make. If you can use a can opener, you can make this super flavorful vegan chili. Zero slicing or dicing involved. Since most of the ingredients are canned or pre-prepped, this chili recipe really is as easy as it gets. Besides being extremely easy, this chili is also healthy. It’s packed with fiber and micronutrients, while staying light on less-healthy fat sources!
YOU’LL LOVE THIS CHILI:
- It's for everyone. This chili is easy. It’s gluten free and vegan. It’s full of delicious, earthy flavor. Don’t tell the kiddos that stuff floating in it is spinach and you’re golden! But really, this soup is delicious, suitable for most dietary restrictions, and healthful. That makes it perfect for game day, a potluck, or a simple family dinner.
- It’s got a hearty flavor like chili, only no tomatoes. If you don’t like tomatoes, this may be the chili for you. This white bean chili uses beans, tomatillos, and spinach to create texture throughout, unlike a traditional “red” type of chili which has a tomato base.
- It is easy to customize with toppings. Like your chili super creamy? Top with sour cream (or vegan sour cream, of course). Like it tangy? Squeeze in some lime (or a lot of lime if you’re me). Not a fan of spicy? Use mild ingredients and nix the jalapeño topping!
Add the oil and spices to the slow cooker and cook on high while gathering and preparing the rest of the ingredients.
Then, add the rest of the ingredients except the “cheese” and spinach. Once everything besides the reserved two ingredients have been added, add the cheese and place the spinach on top. Then, cook on high for 4-5 hours or low for 6-8 hours.
Once ready to serve, divvy into bowls and add desired toppings. That’s it. No really, you’re done! Well, you probably want to eat it. Then you’re done.
- Do not mix the spinach into the rest of the ingredients until after it has cooked. I know it looks really weird just sitting there on top of the rest of the chili, but this helps the spinach to steam instead of boil and not to overcook. Or, at least, that’s my theory.
- Feel free to mix up the toppings! As always, I’ve included the toppings that I’ve used this time, but feel free to play around with them! Sour cream (or a vegan alternative) is also great in this chili! There are probably a million ways to doctor up this chili. Soups are really just a vehicle for a ton of toppings, are they not?!
OTHER SLOW COOKER FAVORITES:
Easy Vegan Slow Cooker White Bean Chili
FOR THE CHILI:
- 1 ½ tablespoon shallot-infused olive oil (or oil of choice + ½ teaspoon onion powder + ½ teaspoon garlic powder)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 (15 oz) cans white beans, drained and rinsed (such as cannellini or great northern)
- 1 (4 oz) can diced green chilies
- 1 (~15 oz) jar salsa verde (or: 2 cups your favorite salsa)
- 6 cups vegetable stock, unsalted
- 1 block frozen chopped spinach
- 1 (~8 oz) bag vegan pepper jack shreds (or regular shredded pepper jack for non-vegan)
- salt and pepper to taste
- tortilla chips
- vegan cheddar jack shreds (or: regular shredded cheddar jack for non-vegan)
- fresh jalapeno, thinly sliced
- vegan sour cream (or: regular sour cream for non-vegan)
- fresh lime, squeeze
- fresh cilantro
- Bloom: Add oil, cumin, chili powder, and paprika to slow cooker and set on high. Mix spices into oil. Allow spices and oil to heat while gathering the rest of the ingredients.
- Combine: Add the beans, green chilies, salsa verde, and vegetable stock to the pot. Then, add bag of cheese and gently set block of chopped spinach on top (Note: do not mix spinach into the soup, allow to sit on top of cheese).
- Cook: Cook on high for 4-5 hours or low for 6-8 hours.
- Top: Stir, portion, add desired toppings, and serve!
- In a pinch, you can add spices and oil at the same time as the other ingredients. I add spices and oil first for extra flavor.