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
- 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
- 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.
Really 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!
Fantastic recipe. I made it without oil & salt, using liquid aminos in place of salt. Still delicious!
Made it 3x. First time I made it as is, second time I did it different I omitted the salt, lemon, cumin and cayenne pepper used Mrs. Dash chili seasoning. Used can tomatoes. The third I made it for church add ground turkey. With the turkey it went fast.
Alicia, would you please refrain from posting on vegan recipe sites about how you went and took a lovely vegan recipe and put dead animals in it. Imagine how you would feel if you were browsing through your favorite food blog one day and read comments about how someone made a recipe even better by putting horse flesh or dog flesh into it.
You have the entire rest of the internet to post about how you eat animals. Why do you feel the need to go and post comments on a vegan web site that will be offensive and hurtful not only to the people who read the site but also to the creator of the recipe, who has made a conscious choice not to put dead animals into her recipes?
I wish Richa would delete such posts. It’s really upsetting to see such comments on a vegan web site, in response to recipes created by a brilliant person who is a treasure for the vegan community.
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.
thats awesome!! so glad everyone loved it!
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!
Thank you for all the delicious recipes.
Will canned tomatoes work?
Added butternut squash and three ears of fresh cut corn. Delicious!
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! 🙂
Could this be done in the crockpot? Thanks.
You maybe be able to. I dont know.
So glad they all came out so well!
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!
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.
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!
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.
Really interesting recipe! Thanks for sharing!
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
Do you drain the canned beans?
yes drain and wash and use.
This looks delicious! Just a heads up though, in the first instruction it says “ass onion and garlic…”. Thinking it should say “add”.
You might change directions 1 to add onion.