Black and White Vegetarian Chili
Warm, hearty, and brimming with vibrant flavors, this Black and White Vegetarian Chili is the perfect plant-based comfort food for any occasion. Featuring a medley of black beans, creamy cannellini beans, and sweet bursts of corn, this chili achieves the ideal balance of texture and taste. Aromatic spices like chili powder, smoked paprika, and cumin infuse the dish with layers of smoky richness, while fresh toppings like chopped cilantro and zesty lime wedges add a bright, fresh finish. Ready in just 45 minutes, this one-pot wonder is both quick and satisfying, making it a go-to recipe for weeknight dinners or casual gatherings. Serve it with a dollop of tangy sour cream or yogurt for added creaminess and enjoy a meal that's as nourishing as it is delicious. Keywords: vegetarian chili, black beans, cannellini beans, vegetarian comfort food, plant-based chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 bell peppers (any color), diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 28 ounces diced tomatoes (canned, with juices)
- 2 cups vegetable broth
- 15 ounces black beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream or yogurt (for serving, optional)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and jalapeño (if using). Cook for an additional 1 minute until fragrant.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the vegetables. Stir well to coat and toast the spices for 1 minute.
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. Bring the chili to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Stir in the frozen corn and simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning with more salt or spices, if desired.
Ladle the chili into bowls and garnish with chopped cilantro. Optionally, top with a dollop of sour cream or yogurt and serve with lime wedges on the side.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1023 mg | 22% | |
*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.
