This simple, slow cooker soup recipe is SO easy to make, but it’s far from boring! It’s full of delicious, savory flavors from the garlic, cumin, and cloves. Plus, a bit of a flavor kick from the crushed red pepper and jalapeño! Of course, you can seed your jalapeño to enjoy the flavor without the heat. And, this recipe is chock-full of wholesome veggies and plant-based protein! Enjoy on its own, or pour on top of noodles for a tasty spaghetti chili!
4 oz canned diced green chiles
45 oz canned great northern beans (or cannellini) drained & rinsed
cilantro for topping
1/2 tsp crushed red pepper (to taste)
2 tsp cumin
2 tsp dried oregano
4 garlic cloves minced
1 green bell pepper chopped
1/4 tsp ground cloves
3 jalapeños diced (seeded for flavor w/out spice)
1 orange bell pepper chopped
1/4 tsp pepper
1 tsp salt
4 cups vegetable broth
1 yellow onion chopped
Add all ingredients to slow cooker. Cook on low heat for 4-6 hours.
Serve on its own, or on top of noodles for a spaghetti chili!
Store in an airtight container in the fridge 4-5 days.
Yields ~8 cups soup.
Per serving: 13g fiber | 6g sugars
Serving: 1 1/3 cups