Slow Cooker White Bean Chili Recipe

One of the cookbooks I got for Christmas was the The Gourmet Slow Cooker. I made the White Bean Chili from it yesterday and was quite impressed. I stuck to the recipe pretty closely except for the liquid, I had less white wine and chicken stock then required so I made up the extra with water and added extra basil at the end. It was a big hit, I served it with some homemade cornbread. I also left this in the crockpot all day – about 10 hours – and the beans were still in good shape at the end. (Maybe cause my cupboard contained the worlds oldest cannelini beans). I am quite excited to try more recipes from this book – in fact if you check it out the ribs on the cover look really really good.

Print Recipe

Crockpot White Bean Chili

(serves 6)
Adapted from The Gourmet Slow Cooker: Volume II

2 cups dried white beans, rinsed (I used cannelini)

6 cups chicken stock or water

1 cup white wine

1 tablespoon olive oil

1 large onion, chopped

5 cloves garlic, finely chopped

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 can diced roasted green chilies, 4oz

1 teaspoon dried Mexican oregano

1/2 cup half and half

a handful of basil leaves, coarsely chopped

1/2 cup cilantro, coarsely chopped

The night before:

Saute the onion in the oil over medium heat for 10 minutes until lightly browned. Add the garlic and saute for another 5 minutes without letting burn. In a coffee mill or using a mortar and pestle crush the cumin and coriander seeds and add them to the pan. Stir well. Allow to cool and refrigerate.

The morning of:

Combine the beans, water, wine, chiles and onion mixture in the slow cooker. Cover and cook on low for 6 to 10 hours on low until the beans are tender. About 30 minutes before serving stir in oregano, half and half and basil. Season to taste with salt. Serve hot with extra basil.

Prep Time: 15 minutes | Cooking Time: 400 minutes | Total Time:415 minutes