White Bean Chili (Vegan)

This chili is super flavorful and has a real kick to it! It’s great to make for a dinner party. I love serving it with naan or crusty french bread.

INGREDIENTS

1 pound Great Northern beans dried
2 Tbsp extra virgin olive oil
1 yellow onion large, chopped
1 cup frozen corn and
3 cloves garlic 3-4 depending how big they are, finely chopped
8 oz mild green chiles 2 cans, 4 ounces each
6 cups vegetable broth
2 Tbsp nutritional yeast
2 tsp ground cumin
1 1/2 teaspoon dried oregano
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 1/2 tsp salt
Pepper to taste

DIRECTIONS

The Night Before

• Pick over the beans and rinse.

• Place the beans in a large pot and cover with water by about 2 to 3 inches.

• Let soak overnight - the beans will swell.

In the Morning

• Drain the beans and place in a large slow cooker with the corn.

• Heat the oil in a large skillet.

• Saute the onions until translucent - about 10 to 15 minutes.

• Add the garlic, chiles, ground cumin, dried oregano, ground cloves and cayenne pepper. Saute 2 minutes.

• Add 2 cups of the vegetable broth and bring to a boil.

• Take off of the heat and pour into the slow cooker over the beans and corn.

• Add the rest of the vegetable broth, nutritional yeast, salt and pepper.

• Turn on low for 6 to 8 hours or high 3 to 4 hours.  Check at the quickest time and then check every 30 minutes until done.