Print
Easy White Bean Chili
This vegetarian friendly chili is hearty enough for meat lovers too!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
-
1
package vegetarian protein crumbles
-
1
sweet onion
-
3 15
oz
cans white beans
-
2 15
oz
can fire roasted tomatoes
-
1 10
oz
bag frozen corn
-
2 4
oz
cans diced green chilies
-
1 16
oz
jar salsa verde
-
2
packages dry chili mix
-
1 1/2
cups
vegetable stock
-
3-4
tablespoons
butter
-
sour cream
optional-for cooking day only
-
shredded cheddar cheese
optional-for cooking day only
-
Chop onion , set aside.
-
Melt butter in large saucepan. Brown the vegetarian protein crumbles in the butter; add onions if desired. Set aside (or place onions in raw)
-
Rinse and drain white beans.
-
Combine meat, onions, beans, corn, tomatoes, diced chilies, salsa verde, and chili mix. Add stock if needed for extra moisture.
-
Divide mixture into two gallon-size freezer bags (be sure to label bags first!) Freeze until needed.
-
Cook in slowcooker for 3-4 hours on low.
-
Serve with sour cream, cheddar cheese and jalapeno corn bread.