Black and White Bean Chili
From: Family CircleChoose a robust dark beer for this vegetarian chili recipe. Gauge the spiciness by the number of fresh jalapeno chiles you use.
Servings: 4 servings
Prep: 15 mins
Total: 45 mins
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Ingredients
1 teaspoon vegetable oil
1/2 large red sweet pepper, cored, seeded and diced
1/2 green pepper, cored, seeded and diced
1/2 large onion, finely chopped
2 jalapeno chiles, trimmed, seeded and finely chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (14-1/2 ounces) cannellini beans, drained and rinsed
1 can (14-1/2 ounces) black beans, drained and rinsed
6 ounces dark beer
1/4 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese
Sliced scallions, chopped fresh cilantro
Directions
1. Heat oil in a large nonstick pot over medium-high heat. Add peppers, onion, jalapenos and garlic. Cook 5 minutes until vegetables are tender, stirring occasionally.
2. Add chili powder and cumin. Cook, stirring occasionally, 1 minute. Add tomatoes, cannellini beans, black beans, beer and salt. Bring to a boil. Lower heat and simmer, covered, for 20 minutes. Serve chili topped with cheese, scallions and cilantro.
Nutrition Facts
Calories 307, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 43 g, Fiber 14 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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