Slow Cooker White Bean Chili 💚
The first photos show a Great Northern bean version, and the last photo has the Caballero bean. Both were delicious! I would imagine other white beans might be tasty.
Also... frozen fire roasted corn would be more efficient. I got these for my cat to try, he did not like them.
📌 Slow Cooker White Bean Chili
Ingredients:
½ small/medium white onion, diced (100g-130g)
2 garlic cloves, chopped (not minced or it may burn)
1-1¼ cup fire roasted (or regular) sweet corn (100-130g)
8 ounces dry white beans (I've tried Caballero beans and Great Northern beans)
3½ cups water
2-3 tsp low sodium vegan chicken bouillon powder (I use a slightly modded, reduced salt version of the @veeatcookbake version.)
1½ tsp cumin, ground
½ tsp paprika
½ tsp Mexican oregano (I've read marjoram is a good sub)
10 cranks coarsely ground fresh black pepper
¼ cup cashews, soaked
¼ cup unsweetened soy milk
1 tsp lemon juice
¼ tsp apple cider vinegar
½ tsp sea salt, or to taste
10 MORE cranks coarsely ground fresh black pepper
Dry saute onion and garlic on medium until tender and slightly crunchy, about 5-8 minutes. Add fire-roasted corn for the last 1-2 minutes, or if using regular corn, saute with onion and garlic but stir corn infrequently for charring.
In a slow cooker, combine beans, water, bouillon, cumin, paprika, Mexican oregano, and 10 cranks of black pepper. Mix in the sauteed ingredients. Cook covered on high until beans are soft, stirring occasionally - about 5 hours 45 minutes for Caballero beans; my older great northern beans took 7 hours.
Before beans finish, soak cashews in hot water for 10 minutes, then drain. Blend cashews with soy milk, lemon juice, and vinegar until creamy.
Once beans are done, stir in cashew cream, add black pepper (10 more cranks) and salt to taste (I used about ½ tsp), and serve hot. Add water when reheating to adjust consistency.
#plantbased #oilfree #soupshare