Hi friends! The temporary drop in temperature reignited my fire for a slow-cooked meal. Enter: Vegetarian Chipotle White Chili. We cooked this chili using our crock pot, but the recipe can easily be made on the stovetop! I had a can of Fire Roasted Tomatoes with Chipotle that we won in Clean Eating Chelsey’s giveaway, so I decided to use them in this recipe to give it a little kick!
Vegetarian Chipotle White Chili
- 2 c. Great Northern Beans
- 6 c. Water (or Vegetable Broth*)
- 1/2 Green Bell Pepper, diced
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 2 t. Cumin
- 2 t. dried Oregano
- 2 t. Chili Powder
- 1 can Chipotle Tomatoes (I used Muir Glen’s Fire Roasted Petite Diced Tomatoes with Chipotle)
- Salt & Pepper (to taste)
- Soak beans overnight in at least 6 cups of water (or use the quick-soak method).
- Sautee your chopped onions in 2 tsp. oil, or until onions are soft and have a bit of color.
- Turn on your crock pot (low- set for 8 hours; high- set for 6 hours). Add your Beans, Water (or vegetable broth), Bell Pepper, Sautéed Onions, Garlic and Spices. Let simmer for 6-8 hours, or until beans are tender.
- Add in your Tomatoes, Salt and Pepper, simmer for another hour.
*We cooked our beans in water and we added enough vegetable bullion AFTER the beans were tender (at Step 4, after 6 hours of cooking). The salt in the bullion interferes with the softening of the beans, so we just added it in at the end!