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Easy White Bean Chili

This vegetarian friendly chili is hearty enough for meat lovers too!
Course Main Course
Cuisine American
Keyword Easy White Bean Chili
Prep Time 10 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Servings 16 people


  • 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


  1. Chop onion , set aside.
  2. Melt butter in large saucepan. Brown the vegetarian protein crumbles in the butter; add onions if desired. Set aside (or place onions in raw)
  3. Rinse and drain white beans.
  4. Combine meat, onions, beans, corn, tomatoes, diced chilies, salsa verde, and chili mix. Add stock if needed for extra moisture.
  5. Divide mixture into two gallon-size freezer bags (be sure to label bags first!) Freeze until needed.
  6. Cook in slowcooker for 3-4 hours on low.
  7. Serve with sour cream, cheddar cheese and jalapeno corn bread.