Black and White Chile
Warm, hearty, and packed with vibrant flavors, Black and White Chile is the ultimate comfort food with a twist. This satisfying vegetarian dish combines the rich earthiness of black beans and creamy cannellini beans with a smoky blend of spices, including cumin, smoked paprika, and chili powder. Sweet pops of corn, zesty lime, and fresh cilantro brighten the mix, while a base of sautéed onion, garlic, and red bell pepper adds depth. Simmered in a savory vegetable broth and finished with customizable garnishes like sour cream, shredded cheese, or crunchy tortilla chips, this one-pot wonder is perfect for weeknight dinners or meal prep. Ready in just 50 minutes, it’s a flavorful and filling meal guaranteed to delight your taste buds. Keywords: vegetarian chili recipe, black bean chili, easy one-pot meals, smoky vegetarian stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 1 large red bell pepper, diced
- 1 medium jalapeño, diced (optional, seeds removed for less heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes, with juices
- 3 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned cannellini beans, rinsed and drained
- 1 cup frozen corn
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- sour cream or Greek yogurt (for garnish, optional)
- shredded cheese (for garnish, optional)
- tortilla chips (for serving, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic, diced red bell pepper, and optional jalapeño. Cook for another 4-5 minutes until the vegetables are softened.
Add the ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Stir to coat the vegetables evenly with the spices, cooking for 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the black beans and cannellini beans to the pot. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the chile simmer uncovered for 20 minutes, stirring occasionally.
After 20 minutes, stir in the frozen corn and simmer for an additional 5 minutes.
Remove the pot from heat and stir in lime juice and chopped cilantro.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the chile into bowls and garnish with sour cream, shredded cheese, or tortilla chips, if desired. Serve warm.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 44.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 699 mg | 54% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4316 mg | 92% | |
*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.
