Description
This slow cooker white chili is easy to make, slightly spicy, and richly flavored with lime, avocado, veggies, and white beans. Vegetarian and healthy too![/I]
Total Time: 5 hours 15 minutes
Prep: 15 minutes
Cook: 5 hours
Yield: 6 servings
Level: Easy
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 small organic zucchini, diced
- 1 green bell pepper, diced
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1/2 teaspoon crushed red chili pepper flakes
- 1 cup organic vegetable broth
- 1 cup organic frozen sweet corn, thawed
- 15 ounces organic cannellini beans, thoroughly drained and rinsed
- 15 ounces organic garbanzo beans, thoroughly drained and rinsed
- 1 lime
- 1 1/2 avocados, quartered and sliced
- 30 organic multigrain tortilla chips, crushed
- shredded cheddar cheese (optional)
- cilantro, chopped (optional)
- Sea salt
Instructions
- Set the slow cooker to Low heat. Add the olive oil, onion, garlic, zucchini, bell pepper, and bay leaves. Season with salt and stir until well combined. Cover and cook, stirring occasionally, 2 hours.
- Add 2/3 of the cannellini and garbanzo beans to a food processor. Pulse until beans are roughly chopped.
- Add the oregano, cumin, chili flakes, broth, corn to the slow cooker. Also add the roughly chopped and whole beans. Season with salt and stir until well combined. Cover and cook, stirring occasionally, 3 hours.
- Squeeze the juice from the lime and drizzle all over the avocado slices.
- Transfer the chili to serving bowls. Top each bowl of chili with avocado slices, crushed tortilla chips, shredded cheddar (optional), and chopped cilantro (optional). Serve.