Crockpot Vegan Southwestern White Chili
Recipe type: Chili
Cuisine: Mexican
Vegan Southwestern White Chili
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp ground red pepper
  • 3 15-oz cans Great Northern beans, drained and rinsed
  • 2 4-oz cans diced green chile peppers
  • 4 cups reduced-sodium vegetable broth (or chicken broth)
  • 1 8-oz package tempeh, diced
  • ½ avocado (optional)
  • Corn chips (optional)
  1. In a 3.5 - 6-qt slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, chile peppers, broth, and diced tempeh. Stir to combine.
  2. Cover and cook on low heat setting for 7-8 hours or on high-heat setting for 3.5-4 hrs.
  3. Ladle the chili into bowls and top with sliced avocado and crumbled corn chips.
Recipe by Super Veggie Mom at

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