- 6 cups Low Sodium Vegetable Broth
- 1 Large Yellow Onion Chopped
- 2 stalks Chopped Fresh Celery
- 2 cans Canned Chopped Chili Peppers
- 1 tablespoon Minced Garlic
- 2.5 teaspoons Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon (couple pinches) Coriander
- 1 Dried Bay Leaf
- 2 cans Great Northern White Beans
- 1 can Black Beans
- 1 cup Frozen Corn
- Garnish Monterey Jack Cheese
- Garnish Avocado
- Sides Cornbread or Fritos!
Slow Cooker Vegetarian White Chili
In my house we like to eat chili on cold winter days. Since we live in Anchorage, Alaska, that means we eat a lot of chili. Using the slow cooker is very convenient because we can put all of the ingredients together the night before and turn on the cooker and forget about it. When dinnertime comes around, we have a delicious meal waiting for us.
I have been to several amateur, office chili cook-offs and white chili comes in in the top three or wins the event every time. The flavor of red chili is also great, but the white chili is unique enough to catch people off guard. It has a great Southwest flavor and sure to be a winner in your household.
• Place all of the ingredients in together in a slow cooker. Stir together so that the seasoning is well mixed in.
• Cook on low heat for six to eight hours.
Want to make it creamier? (as pictured)
Make rue separately by combining three tablespoons of olive oil and three tablespoons of flour in a saucepan. Whisk in one cup of milk and stir until sauce thickens. Add to the batch of chili before serving.
Note: This recipe is not too spicy. Its actually very mild. Want to warm it up? Just add some Cayenne or chili pepper flakes.