Easy Vegan Slow Cooker White Bean Chili

This might be the easiest soup you've ever made

Course Main Course, Soup

Cuisine American, Mexican

Keyword chili, gluten free, soup, Vegan, white bean chili

Prep Time 5

Cook Time 4

Servings

Calories 354kcal

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

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.