You guys, I’ve been on a chili kick lately and have been trying out all sorts of recipes. This one took a lot of tweaking but I’m so happy with how it came out! This Slow Cooker Vegan White Bean Chili is packed with flavor and protein–you won’t even miss the meat!
INGREDIENTS
- 1 head Roasted Garlic
- 2 Celery Stalks, chopped
- 1/2 Small Onion, diced
- 2 19 oz White Beans, drained & rinsed
- 1 cup White Quinoa, uncooked
- 1 cup Corn Kernels, frozen
- 32 oz Broth, vegetable or chicken
- 1 tbsp Apple Cider Vinegar
- 1/2 Lemon, juiced
- 2 tbsp Honey or Agave
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1 tbsp Cornstarch
- Avocado, GARNISH
- Cilantro, GARNISH
INSTRUCTIONS
Combine all ingredients EXCEPT the cornstarch and garnishes in a slow cooker.
Cook on LOW for 5 1/2 hours. If too much liquid evaporates, add a cup of water. After 4 1/2 hours of cooking, ladle out 1 cup of liquid from the chili and pour into a small bowl. Add in cornstarch and whisk vigorously until combined.
Pour the mixture (slurry) back into the slow cooker and mix to combine.
Allow chili to finish cooking and finish fresh avocado and chopped cilantro. Ta da!
This Slow Cooker Vegan White Bean Chili is packed with protein and flavor–you won’t even miss the meat!
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 
Slow Cooker Vegan White Bean Chili
Ingredients
- 1 head Roasted Garlic See post for recipe link
- 2 Celery Stalks chopped
- 1/2 Small Onion diced
- 2 19 oz cans White Beans drained & rinsed
- 1 cup White Quinoa raw
- 1 cup Corn Kernels frozen
- 32 oz Broth Vegetable or Chicken
- 1 tbsp Apple Cider Vinegar
- 1/2 Lemon juiced
- 2 tbsp Honey or Agave
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- 1 tsp Salt
- 1 tbsp Cornstarch
- Avocado garnish
- Cilantro garnish
Instructions
- Combine all ingredients EXCEPT the cornstarch and garnishes in a slow cooker. Cook on LOW for 5 1/2 hours. If too much liquid evaporates, add a cup of water. After 4 1/2 hours of cooking, ladle out 1 cup of liquid from the chili and pour into a small bowl. Add in cornstarch and whisk vigorously until combined. Pour the mixture (slurry) back into the slow cooker and mix to combine. Allow chili to finish cooking and finish fresh avocado and chopped cilantro. Ta da!
