Crisp. Crunch. Yum! October (psst…National Chili Month!) is here and what better time to dig out the crockpot and have dinner ready to serve in the evening? We love topping soups and chili with our Crunchy Bean Snacks.
This White Bean Chili with roasted peppers, beans, quinoa and tons of flavor is the perfect ending to a crisp fall day. Sometimes it’s a hunt to find a delicious and filling vegetarian recipe for the crockpot, but this is the perfect chili recipe to enjoy!
Crockpot Vegetarian White Bean Chili
Prep time: 15 min
Cook time: 4-6 hours on high, 8-10 hours on low
3 anaheim peppers
1 jalapeno pepper
1 tablespoon olive oil
1 medium onion, diced
1 medium green pepper, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon ground cloves
1 teaspoon salt
4 cups vegetable broth
2 cans cannellini beans
3/4 cup uncooked quinoa
Shredded jack cheese
Lightly Salted Crunchy Bean Snacks
The night before or morning of:
Roast the peppers in the oven on high broil on a cookie sheet. Broil for 5 minutes, flip the peppers over and broil for 5 more minutes until the peppers are scorched on top. Just make sure to watch them carefully! When they’re blackened, they’re ready!
Once the peppers are blistered, remove them from the oven and wrap them loosely in foil to make them easier to peel in a bit.
While the anaheim peppers cool, heat up the olive oil in a pan over medium heat and add the onions and green bell pepper. Cook until the onions are translucent, 5-7 minutes. Add the garlic and cook for one more minute, until fragrant.
Peel the peppers and chop them up, then keep them with the onions and pepper until you’re ready to turn on the crockpot!
Into the crockpot:
Add the 4 cups of vegetable broth to the crockpot along with the spices – oregano, cumin, paprika, cloves and salt. Mix up the spices in the broth.
Next, add the onions and peppers mixture, as well as a chopped jalapeno pepper for an extra kick.
Add the rinsed cannellini beans and rinsed quinoa and gently stir to make sure everything’s mixed.
Cook on low for 8-10 hours or on high for 4-6 hours until the quinoa is tender and the chili has thickened. Taste and add salt, pepper and hot sauce to taste.
Scoop into bowls and add your favorite toppings!
Crunchy Bean Snacks are a great addition to this chili, as they add an awesome crunch to the texture. We also added fresh cilantro and hot pepper cheese.