Slow Cooker White Bean Chili Recipe

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This vegan white bean slow cooker recipe has become one of my ultimate favorites! I cant even explain how delicious this chili recipe came out! Not only does it taste delectable but this slow cooker recipe has lots of vegan protein from the beans and has immune boosting benefits from the mushrooms. It uses shredded mushrooms in place of shredded chicken, white beans, green chilies, onions, garlic and lots of yummy savory spices. Heres a complete ingredients list for this vegan white chili recipe:

WHITE BEAN CHILI INGREDIENTS:

FOR THE SHREDDED MUSHROOMS:

• 16 oz large white button mushrooms sliced into thin julienne strips (If you can find king oyster mushrooms that would be even better, I just can never find them at stores around me!) See notes on the bottom for how I slice the mushrooms up.
• 1 tsp chicken seasoning salt from Trader Joe’s (for substitutions you can use any other vegan chicken bouillon seasoning you can find, or use regular veg boiullon, or use a mix of garlic powder, nutritional yeast, salt, and onion powder)
• 1 tbsp oil (any kind is fine, for cooking the mushrooms in)

FOR THE REST OF THE CHILI:

• 1 white onion diced
• 3 cans white cannelini beans drained and rinsed
• 2 cups frozen corn (I use fire roasted)
• 4 garlic cloves minced
• 2 cans green chilis + the juice
• 1 jalepeno diced (I use only1/2 to make it less spicy)
• 2 cups veggie broth
• 1.5 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• salt & pepper to taste
• 1/2 cup tahini (or cashew or almond butter will work too)
• vegan cheese shreds for topping
• cilantro or sliced green onion for garnish
• tortilla chips for serving

How to make White Bean Chili recipe in the slow cooker:

• 1. Heat up 1 tbsp oil in a skillet on medium heat. Add the mushroom shreds and chicken seasoning and cook for 5 minutes until soft. Turn off the heat and set aside.
• 2. Add all ingredients from onion to salt and pepper to the crock pot and stir. Cook on high for 6 hours. Note- my crock pot is weak so if yours is powerful do 4 hours on high or 6 on low.
• 3. When its done cooking stir in the 1/2 cup tahini. Top with cheese and put the lid back on for a few minutes so the cheese melts. Top with cilantro and green onion. Serve with chips.

Recipe notes:

HOW TO SLICE THE MUSHROOM INTO STRIPS

As I said earlier, I use sliced white button mushrooms to be like “shredded chicken” replacer. You can use king oyster mushrooms if you can find them in a store near you, those would work great. Usually you can find them in most Korean or other Asian grocery stores. I can’t find the king oyster mushrooms around me so I use large white button mushrooms and they work well. To make them into “shreds” I first clean them off. Then I take out the stem part and shred that up with my fingers. Then I lay out the button mushroom and slice it in one direction. I then lay each slice flat to cut it into strips.

In place of Trader Joe’s chicken seasoning you can mix up some garlic powder, onion powder, nutritional yeast and salt in a bowl and use that instead.

Last thing to note, I cook this recipe on high for 6 hours in my crock pot, but mine is old and not very strong/ it doesn’t get that hot! You may have to adjust the cook time if you have a more powerful crock pot.