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1 Pot Cannellini and Black Bean Chili Recipe

October 8, 2016 By Richa 30 Comments

Cannelline and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe. 

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White and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

Cooler weather brings on a craving for hot bowls of beany chili. This chili recipe is super flexible and works amazingly as a 1 pot meal. throw in whichever beans or lentils you have, add some veggies, tomato, tomato paste, spices and let them all simmer for a while. Serve with your favorite chili toppings, some garlic bread, flatbread or tortilla chips. 

Lentil Kidney Bean Chili, warming Mushroom Chickpea Soup, filling African Peanut Lentil stew, and some flavorful brown rice and lentil soup. 

White and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

White and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com #vegan #glutenfree #veganricha
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5 from 9 votes

1 Pot Cannellini and Black Bean Chili Recipe

White and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Gluten-free, Mexican, Vegan
Servings: 4
Calories: 229kcal
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 (0.5 ) medium onion chopped
  • 4 cloves of garlic finely chopped
  • 1 bell pepper chopped, ( 1/2 of green and half red)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp (0.5 tsp) ancho chili powder
  • 1/4 tsp (0.25 tsp) or more cayenne
  • 1/4 tsp (0.25 tsp) black pepper
  • 1 tsp or more lime juice
  • 2 large tomatoes chopped small
  • 3 to 4 tbsp tomato paste
  • 3/4 tsp (0.75 tsp) or more salt depends on if the beans were salted
  • 1 15 oz (16 oz) can black beans drained , or use 1.5 cups cooked
  • 1 15 oz (16 oz) can white beans (cannellini or great northern beans drained, or use 1.5 cups cooked
  • 1 1/2 cup (352.5 ml) water or veggie broth
  • cilantro avocado etc garnish

Instructions

  • Heat oil in a skillet over medium heat. Add onion and garlic and cook for 5 mins. Stir occasionally.
  • Add peppers and spices and mix well. Cook for 3-4 minutes.
  • Add lime juice, tomato, tomato paste, salt and mix in. At this point you can add other chopped fall veggies or squash and mix in.
  • Add the beans, salt and water. Mix, cover and cook for 15 minutes.
  • Taste and adjust salt and heat. (optional: Add 1/2 tsp herbs like sage or thyme. Add a 1/2 tsp sugar to balance the flavor.)
  • Simmer for another 5 to 10 mins or until desired consistency. Garnish with cilantro, avocado or vegan sour cream and some crusty bread or tortilla chips.

Nutrition

Nutrition Facts
1 Pot Cannellini and Black Bean Chili Recipe
Amount Per Serving
Calories 229 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 530mg23%
Potassium 598mg17%
Carbohydrates 43g14%
Fiber 15g63%
Sugar 3g3%
Protein 14g28%
Vitamin A 1565IU31%
Vitamin C 51.8mg63%
Calcium 134mg13%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

White and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe. | VeganRicha.com

Filed Under: fall, gluten free, main course, One Pot Meals, soup, soy free

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Deb says

    October 8, 2016 at 7:12 am

    You might change directions 1 to add onion.

    Reply
    • Richa says

      October 8, 2016 at 11:03 am

      updated. thanks!

      Reply
  2. Andrea says

    October 8, 2016 at 7:17 am

    This looks delicious! Just a heads up though, in the first instruction it says “ass onion and garlic…”. Thinking it should say “add”.

    Reply
    • Richa says

      October 8, 2016 at 11:03 am

      thanks 🙂

      Reply
  3. Liz says

    October 8, 2016 at 1:32 pm

    Do you drain the canned beans?

    Reply
    • Richa says

      October 8, 2016 at 8:59 pm

      yes drain and wash and use.

      Reply
  4. Rusty says

    October 10, 2016 at 9:09 am

    Delicious as always Richa. I added sweet potatoes but otherwise made it exactly as in the recipe. We love beans in our house and can always rely on your recipes. Thanks, Rusty

    Reply
    • Richa says

      October 10, 2016 at 11:03 am

      Thanks!

      Reply
  5. Makos (@thehungrybites) says

    October 18, 2016 at 12:55 pm

    5 stars
    Hello Richa!
    Really interesting recipe! Thanks for sharing!

    Reply
  6. Marissa says

    October 19, 2016 at 3:33 pm

    5 stars
    So delicious! I usually don’t really like chili but I love this one. I’m definitely going to be making this again and again.

    Reply
    • Richa says

      October 19, 2016 at 5:00 pm

      Awesome!

      Reply
  7. Diana says

    October 30, 2016 at 12:31 am

    5 stars
    This recipe was really really really good! A very nice taste. I added my leftover butternut squash instead of throwing it away and it was WOW!

    Reply
    • Richa says

      November 30, 2016 at 9:57 pm

      Awesome!

      Reply
  8. Marla says

    November 30, 2016 at 5:04 pm

    I’m a new vegan and was kind of missing a bowl of chili until this recipe. Fantastic! The linge I go without meat and dairy the less I miss it. I’m amazed.

    Reply
    • Richa says

      November 30, 2016 at 9:56 pm

      Great!

      Reply
  9. Taya says

    February 15, 2017 at 2:13 pm

    5 stars
    Truly amazing! I have done 6 of your recipes so far and they were all excellent! The flavors were spot on. I also love that you do not add much oil. Thank you!

    Reply
  10. Richa says

    February 15, 2017 at 3:05 pm

    So glad they all came out so well!

    Reply
  11. Lindsay says

    March 27, 2017 at 8:13 pm

    5 stars
    Could this be done in the crockpot? Thanks.

    Reply
    • Richa says

      April 2, 2017 at 8:10 pm

      You maybe be able to. I dont know.

      Reply
  12. Amy Stein says

    August 12, 2017 at 6:20 pm

    5 stars
    Thanks for this delicious recipe – I cooked mine in my slow cooker on high for 4 hours (probably could have still gone for another hour had I not needed to go to sleep!) and it was delightful.

    I’ve been telling everyone about it! 🙂

    Reply
    • Richa says

      August 14, 2017 at 12:16 pm

      Awesome!

      Reply
  13. Adrienne says

    September 10, 2017 at 1:25 pm

    Added butternut squash and three ears of fresh cut corn. Delicious!

    Reply
  14. dee danner says

    November 4, 2017 at 6:45 am

    Will canned tomatoes work?

    Reply
  15. Chico says

    November 12, 2017 at 1:36 pm

    Thank you for all the delicious recipes.

    Reply
  16. Michelle says

    December 13, 2017 at 7:13 pm

    5 stars
    I made this tonight and it was delicious! I put it over whole grain elbow pasta and served cornbread on the side (Trader Joe’s mix that I “veganized” with a flax egg, unsweetened nut milk, and cut the oil in half by using applesauce). Three of the four people in my family inhaled it because I cannot please one of my picky teens.

    Wanted to also share that all the dishes I have made from your website are very tasty and ones I will make repeatedly. Thank you for all the time and effort you put forth in creating your recipes and mainting your web site!

    Reply
  17. Brenda J says

    November 29, 2018 at 3:49 pm

    5 stars
    My family absolutely loved this for dinner. Nothing could have tasted better on a cold and dark night than a hot bowl of yum. Next time I want to try it with a sweet potato. I am always so impressed with everything I have made. I love how your spice combos are always spot on.

    Reply
    • Richa says

      November 29, 2018 at 3:55 pm

      thats awesome!! so glad everyone loved it!

      Reply
  18. Phil says

    September 26, 2019 at 10:33 am

    5 stars
    Fantastic recipe. I made it without oil & salt, using liquid aminos in place of salt. Still delicious!

    Reply
    • Richa says

      September 26, 2019 at 11:13 am

      aweesome!

      Reply

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