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.
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.
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.
Servings: 4
Calories: 229kcal
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.
Deb says
October 8, 2016 at 7:12 amYou might change directions 1 to add onion.
Richa says
October 8, 2016 at 11:03 amupdated. thanks!
Andrea says
October 8, 2016 at 7:17 amThis looks delicious! Just a heads up though, in the first instruction it says “ass onion and garlic…”. Thinking it should say “add”.
Richa says
October 8, 2016 at 11:03 amthanks 🙂
Liz says
October 8, 2016 at 1:32 pmDo you drain the canned beans?
Richa says
October 8, 2016 at 8:59 pmyes drain and wash and use.
Rusty says
October 10, 2016 at 9:09 amDelicious 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
Richa says
October 10, 2016 at 11:03 amThanks!
Makos (@thehungrybites) says
October 18, 2016 at 12:55 pmHello Richa!
Really interesting recipe! Thanks for sharing!
Marissa says
October 19, 2016 at 3:33 pmSo delicious! I usually don’t really like chili but I love this one. I’m definitely going to be making this again and again.
Richa says
October 19, 2016 at 5:00 pmAwesome!
Diana says
October 30, 2016 at 12:31 amThis 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!
Richa says
November 30, 2016 at 9:57 pmAwesome!
Marla says
November 30, 2016 at 5:04 pmI’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.
Richa says
November 30, 2016 at 9:56 pmGreat!
Taya says
February 15, 2017 at 2:13 pmTruly 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!
Richa says
February 15, 2017 at 3:05 pmSo glad they all came out so well!
Lindsay says
March 27, 2017 at 8:13 pmCould this be done in the crockpot? Thanks.
Richa says
April 2, 2017 at 8:10 pmYou maybe be able to. I dont know.
Amy Stein says
August 12, 2017 at 6:20 pmThanks 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! 🙂
Richa says
August 14, 2017 at 12:16 pmAwesome!
Adrienne says
September 10, 2017 at 1:25 pmAdded butternut squash and three ears of fresh cut corn. Delicious!
dee danner says
November 4, 2017 at 6:45 amWill canned tomatoes work?
Chico says
November 12, 2017 at 1:36 pmThank you for all the delicious recipes.
Michelle says
December 13, 2017 at 7:13 pmI 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!
Brenda J says
November 29, 2018 at 3:49 pmMy 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.
Richa says
November 29, 2018 at 3:55 pmthats awesome!! so glad everyone loved it!
Phil says
September 26, 2019 at 10:33 amFantastic recipe. I made it without oil & salt, using liquid aminos in place of salt. Still delicious!
Richa says
September 26, 2019 at 11:13 amaweesome!
Ripley says
January 10, 2021 at 7:38 amReally good recipe! I made it without oil in the Instant Pot (steps 1 and 2 in sauté, then 7 min high pressure), used red and pinto beans, three cans of diced tomatoes (omitted tomato paste) and it turned out great. I will make it again for sure. Thanks, Richa, for another amazing recipe!