We have officially hit fall on the calendar so I feel like sharing a chili recipe is very timely. However, in southern California it still feels like summer. This is the time of year where I start to crave cooler temps, dream about wearing long sweaters and boots, and also think about all the food to start adding onto our menu for the week.
BUT let me just say that this white bean chili is good anytime of the year and using the crockpot is always a huge plus in my house!
Details of the recipe
You know those days were everybody has something going on and you wished dinner was already taken care of? This meal right here is what you need. In the morning, dump everything in a crockpot which should take about 5 minutes. Then let it cook on low all day long (or on high for the afternoon if that works too) come home and dinner is done.
The only thing you’ll have to think about is cutting up an avocado, chopping some cilantro perhaps and crushing chips on top.
These are the best dinners!
- If you don’t have a crockpot, you can follow all the same steps in the recipe except cook on medium-high temp for 25-30 minutes, stirring often in a large sauce pan on the stove top.
- I shared this recipe with members of my Facebook community and a few of them shared that they didn’t have a jar of salsa verde on hand but did have some red salsa and it turned out well, so feel free to adapt if you have that on hand too (but that salsa verde is so good here).
- You can easily double this recipe to feed a large crowd if needed, or cut the recipe in half to make less – but this recipe will freeze very well!
- At the end, I use a hand immersion blender to puree some of the soup to thicken it but it is not necessary.
What kind of toppings would you add?
I have been making this recipe for awhile now at home and every time I make it, I add the same toppings as I am a creature of habit. I know what I like and I have a hard time straying from that. PLUS IT IS JUST DELICIOUS!
My favorite toppings for this white bean chili include avocado, crushed tortilla chips, cilantro, and or green onions.
Are you ready for cooler temps?
White Bean Chili
Equipment
- Slow cooker or crockpot
Ingredients
- 1 Cup white onion, chopped
- 4 Cups vegetable broth
- 30 ounces white beans, rinsed and drained I used cannellini beans
- 16 ounces salsa verde
- 4 ounces diced green chilis
- 2 1/2 Cups baby gold potatoes, diced small I used 10 baby potatoes
- 1 Cup corn
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Toppings
- 1 Cup chopped cilantro divided per bowl
- 1/2 Cup crushed tortilla chips as wanted
- 1 or 2 avocados, sliced as wanted
- 6 Tbsp green onions, chopped divided per bowl
Instructions
- Add all ingredients into a slow cooker or crockpot and let cook for 7-8 hours on low.
- If desired, before serving, use a hand immersion blender to puree some of the soup to thicken it.
- Serve and enjoy! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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