Servings: 6 Calories: 143 Carbs: 21g Protein: 8g Fat: 1g

2 cans Great Northern beans 
1 yellow onion large, chopped
3 cloves garlic finely chopped
8 ounces mild green chiles (2 cans)
3 cups vegetable broth
2 tablespoons nutritional yeast
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup corn kernels canned or frozen are fine
½ jalapeño pepper seeded and minced

  1. Add all ingredients to a slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. At the end of your cooking time, if you prefer a thicker consistency, mix 1 tablespoon of corn starch with 1 tablespoon water in a small dish. Add the mixture to the chili and stir until it boils.
    *Omit the cayenne pepper and jalapeno to make the recipe less spicy.

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