Black and White Bean Chili
Warm up with a bowl of hearty and flavor-packed Black and White Bean Chili, a vibrant vegetarian chili recipe that’s as nourishing as it is delicious. This one-pot meal combines the earthy richness of black beans and creamy cannellini beans with a medley of colorful vegetables, including bell peppers, onion, and sweet corn—all brought together by bold spices like smoky paprika, chili powder, and cumin. Finished with a bright squeeze of lime and a sprinkling of fresh cilantro, this chili strikes the perfect balance of zest and warmth. Ready in under an hour and ideal for meal prep, this gluten-free, plant-based dish is perfect for busy weeknights or cozy weekends. Serve it up with your favorite toppings, like avocado slices, shredded cheese, or crunchy tortilla chips, for a customizable comfort food experience that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 15 ounces black beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the chili powder, ground cumin, smoked paprika, dried oregano, and salt. Stir well to evenly coat the vegetables with the spices, cooking for 1 minute until fragrant.
Mix in the black beans, cannellini beans, diced tomatoes (with their juices), and tomato paste. Stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally.
Stir in the frozen corn kernels and cook for an additional 5 minutes until heated through.
Remove the chili from heat and stir in the chopped cilantro and lime juice.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings, such as avocado slices, shredded cheese, or tortilla chips.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 46.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4239 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
