Crockpot Vegan White Bean Chili Recipe
A creamy, protein-packed chili that’s warm, comforting, and completely effortless—perfect for busy days, lazy nights, or just because.
Ingredients
For the Chili
- 2 cans 15 oz each white beans (drained, rinsed)
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup corn frozen or canned
- 1 can 4 oz green chilies
- 3 cups vegetable broth
- 1 can 13.5 oz coconut milk
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For Topping
- Avocado sliced
- Fresh cilantro
- Tortilla chips
- Lime wedges
Instructions
Dump & Forget It
- Add white beans, onion, garlic, corn, green chilies, and broth to the crockpot.
- Stir in cumin, paprika, chili powder, salt, and pepper.
Slow Cook the Goodness
- Cover and cook on low for 6 hours (or high for 3 hours).
Make It Creamy
- Stir in coconut milk and lime juice.
- Let it simmer for another 10 minutes.
Serve & Savor
- Ladle into bowls, top with avocado, cilantro, and tortilla chips.
- Squeeze extra lime juice for extra flavor.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Calcium: 18%
- Vitamin C: 20%
- Magnesium: 15%
- Folate: 25%
Tips for the Best Chili
- Blend half the chili for a thicker texture.
- Add jalapeños if you like extra spice.
- Use cashew cream instead of coconut milk for a different twist.
- Leftovers taste even better the next day.