Red and White Chili
Warm up with a hearty bowl of Red and White Chili, a rich and flavorful twist on classic comfort food that’s sure to please everyone at the table. This easy-to-make recipe combines savory ground beef or turkey with the delightful contrast of red kidney beans and creamy cannellini beans, all simmered together in a spiced tomato broth infused with chili powder, cumin, paprika, and oregano. Perfect for weeknights or game day gatherings, this chili comes to life with vibrant toppings like shredded Monterey Jack or cheddar cheese, a dollop of tangy sour cream, and a sprinkle of fresh cilantro. Ready in just an hour and packed with protein, it’s a wholesome and satisfying dish that’s as visually striking as it is delicious. Whether you’re craving a comforting dinner or looking for the ultimate crowd-pleaser, this Red and White Chili is your go-to recipe for flavor and versatility.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef or turkey
- 4 cups chicken broth
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded Monterey Jack or cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef or turkey to the pot. Use a wooden spoon to break it up into crumbles and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Pour in the chicken broth, stirring to deglaze the bottom of the pot.
Add the red kidney beans, cannellini beans, diced tomatoes (with their juices), and tomato paste. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir well to ensure the spices are evenly distributed.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed with additional salt or chili powder.
Serve hot in bowls, garnished with shredded cheese, a dollop of sour cream, and fresh cilantro if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1114 mg | 24% | |
*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.
