black and white bean chili

Garden Valley, CA
Updated on Oct 9, 2010

This is a healthy chili, OH MY GOODNESS!, did I say Healthy? It is great for parties and those get-togethers for us older people. lol

Blue Ribbon Recipe

Yum! This chili is hearty AND healthy... a wonderful way to warm yourself through and through. This is a terrific vegetarian dish - one where you'll never even miss the meat.

prep time 20 Min
cook time 25 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 teaspoon olive oil, light
  • 1/2 large onion, finely chopped
  • 1/2 large red sweet pepper, cored, seeded and diced
  • 1/2 large green bell pepper, cored, seeded and diced
  • 2 large jalapeno peppers, trimmed, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 can (14 1/2 oz.) diced tomatoes
  • 1 can (14 1/2 oz.) cannellini beans (white kidney beans), drained and rinsed
  • 1 can (14 1/2 oz.) black beans, drained and rinsed
  • 1 cup water
  • 1-1 1/2 teaspoons cornstarch
  • TOPPERS
  • - sun-dried tomato & basil feta cheese
  • - sliced scallions, chopped cilantro, sour cream

How To Make black and white bean chili

  • Step 1
    Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
  • Step 2
    Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. In a cup, mix cornstarch with a little water to make a paste. Remove cover and add to chili, stirring to thicken. Serve chili topped with feta cheese, scallions, cilantro and sour cream.

Discover More

Category: Bean Soups
Category: Chili
Keyword: #beans
Keyword: #PEPPERS
Keyword: #tomatoes
Ingredient: Beans/Legumes
Culture: American
Method: Stove Top
Collection: Chili

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