WHITE BEAN CHILI FROM THE SLOW COOKER
Ingredients
1 pound dried Great Northern beans
2 Tablespoons Olive Oil
1 large yellow onion, chopped
3 to 4 garlic cloves, depending on how big they are, finely chopped
2 small cans (4 ounce each) mild green chilis
6 cups vegetable broth
1 Tablespoon nutritional yeast
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon salt
dash black pepper
Instructions
- The night before:
- Pick over the beans and rinse.
- Place the beans in a large pot and cover with water by about 2 to 3 inches.
- Let soak overnight - the beans will swell.
- In the morning:
- Drain the beans and place in a large slow cooker.
- Heat the oil in a large skillet.
- Saute the onions until translucent - about 10 to 15 minutes.
- Add the garlic, chilis, ground cumin, dried oregano, ground cloves and cayenne pepper.
- Saute 2 minutes.
- Add 2 cups of the vegetable broth and bring to a boil.
- Take off of the heat and pour into the slow cooker over the beans.
- Add the rest of the vegetable broth and nutritional yeast.
- Turn on high 10 to 12 hours. Check at 10 hours until as soft as you like. Great Northern Beans take forever.
- All done and ready to serve. Source