Fall is in full swing here. The trees are changing colors and there’s a crispness to the air that I just love. When the weather cools off, I love to make soups of chilis to warm us up. One of the first on my list to make? Crock Pot White Bean Chili. This is one of my family’s favorite go-to recipes. It’s healthy, delicious, filing and hits the spot on a cold evening. The best part to me, though, is that it’s super quick to throw together. It seriously takes less than 10 minutes to get this dinner completely ready. Plus, it goes into the crock pot, so I can fix it in the morning, get on with my day and come home to dinner that’s completely ready to go!

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The cook time on this recipe is THE KEY.  The chili requires a longer cook time, which makes it get to a dreamy-creamy consistency. This creates a super creamy base that makes this chili oh so yummy. If you shorten the cook time, it just doesn’t get there. For this reason, you’ll want to start this in the crock pot early in the day.  It needs to cook on LOW for 7-8 hours.

I know that a lot of crock pot recipes can be adjusted to cook on a higher power for a shorter time, but let me tell you – with this recipe, just don’t even try it. I’ve tried cooking in the Instant Pot, too, but it just doesn’t get the same results, either.

So just stick it in the crock pot and be sure to put it in early in the day. And a bonus – your house will smell amazing all day.

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I love using Mrs. Dash spice mixes. Using them means I can use less salt in my recipes, which is a healthier option. For this chili, I use the Onion and Herb seasoning. The flavors are just the right combination with the beans for a delicious dish.

This makes a great freezer meal as well. I throw all the ingredients (minus the water) into a gallon sized Ziploc bag and freeze it. In the morning, I can simply take it out of the freezer, throw it in the crock pot with the water and dinner is done in less than 2 minutes. Since this is one of our favorites, I generally freeze a couple of bags of it at a time, to save even more time.

Crock Pot Vegan White Bean Chili

2 cans pinto beans

3 cans Great Northern beans

2 can diced green chilies

3 cups of water

1 tsp dried oregano

2 tsp cumin

1 tsp Mrs. Dash Onion & Herb seasoning

1 TBSP garlic powder

Simply throw everything into the crock pot and set it on LOW for 7-8 hours. Stir it occasionally, if possible, to keep the thickening even.

Once it’s to that thick and creamy consistency, if it’s not dinner time yet, turn it to warm. If you continue to cook it, it will get overly thick and dry out.

Serve with your favorite tortilla strips.

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