Ingredients
for 4 servings
- 1 yellow onion, chopped
-
2 tablespoons olive oil - 1 can great northern beans
- 4 cloves garlic, finely minced
-
2 teaspoons cumin -
¼ teaspoon ground cloves -
1 ½ teaspoons dried oregano -
½ teaspoon cayenne pepper -
1 cup mild green chillis, 2 - 4oz (115 g) cans (230 g) -
3 cups veggie broth (720 g) -
1 teaspoon salt, or to taste -
½ teaspoon pepper -
2 tablespoons fresh parsley
Advertisement
Preparation
- In a slow cooker, combine all ingredients except the parsley.
- Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
- Sprinkle parsley over top, stir, and serve.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
princessannelies
I used twice the amount of beans, and half the amount of chilies. It was absolutely delicious. I feel that any fewer beans would make the chili too sparse.
3 months ago Helpful (8) -
crjohnson
I added spinach after it finished in crock pot on low for 10 hrs. Turned out delicious! 👍🏼
3 months ago Helpful (8) -
szullo133
I made this on the stove top instead of crock pot and it still worked out really well. I let the onions and olive oil simmer prior to adding the rest of the solids - minus the parsley until the end (+parm cheese) - then added the broth. Brought all that to a boil for 20~ mins and cooked it on low for about 40 mins. I only added one can of the green chili 🌶.🤩
4 months ago Helpful (7) -
Shauntel Caballero
Add more beans, otherwise the chili is very sparse
3 months ago Helpful (5)
Related recipes
Slow Cooker Cheese Fondue
Slow Cooker Chicken Fajitas
Braised Short Rib Ragu
Slow-Cooker Pineapple Baby Back Ribs
One-Pot Cajun Pasta
Slow Cooker Barbacoa-Style Beef Tacos
Advertisement
Advertisement