Real Recipes From Real Home Cooks ®

black and white bean chili

(4 ratings)
Blue Ribbon Recipe by
Irana Grenier
Garden Valley, CA

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.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For black and white bean chili

  • 1 tsp
    olive oil, light
  • 1/2 lg
    onion, finely chopped
  • 1/2 lg
    red sweet pepper, cored, seeded and diced
  • 1/2 lg
    green bell pepper, cored, seeded and diced
  • 2 lg
    jalapeno peppers, trimmed, seeded and finely chopped
  • 2 clove
    garlic, minced
  • 1/4 tsp
    sea salt
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    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 c
  • 1-1 1/2 tsp
  • sun-dried tomato & basil feta cheese
  • sliced scallions, chopped cilantro, sour cream

How To Make black and white bean chili

  • 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.
  • 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.