Black and White Chili
Warm up with a hearty bowl of Black and White Chili, a flavorful fusion that brings together the best of black beans and creamy cannellini beans for a unique twist on the classic chili recipe. This vegetarian chili is a medley of smoky spices—cumin, chili powder, and smoked paprika—enhanced by fresh lime juice and vibrant vegetables like bell peppers, onions, and sweet corn. Simmered to perfection in a rich tomato base and served with optional toppings like crunchy tortilla chips, dollops of sour cream, or a sprinkle of shredded cheese, this dish is as customizable as it is comforting. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or game day gatherings, offering a nutritious, crowd-pleasing meal with a balance of protein, fiber, and bold, zesty flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 15-ounce cans black beans, drained and rinsed
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 28-ounce can diced tomatoes, with juices
- 2 cups vegetable broth
- 1 cup sweet corn kernels (frozen or canned, drained)
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream or yogurt (optional, for serving)
- 0.5 cup shredded cheese (optional, for serving)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the ground cumin, chili powder, smoked paprika, ground coriander, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for 1-2 minutes until the spices are fragrant.
Add the black beans, cannellini beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Add the corn kernels to the pot and stir to combine. Simmer for an additional 5 minutes to heat the corn through.
Stir in the lime juice, salt, and black pepper. Taste and adjust the seasoning if needed.
Serve the chili hot, garnished with chopped cilantro, sour cream or yogurt, shredded cheese, and tortilla chips if desired.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 120.1 g | 429% | |
| Total Sugars | 68.6 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1523 mg | 117% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 8696 mg | 185% | |
*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.
