Black and White Bean Chili

Choose a robust dark beer for this vegetarian chili recipe. Gauge the spiciness by the number of fresh jalapeno chiles you use.

Recipe from Family Circle
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  • 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
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.
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 information

Per Serving: cal. (kcal) 307, Fat, total (g) 7, chol. (mg) 10, sat. fat (g) 2, carb. (g) 43, fiber (g) 14, pro. (g) 16, sodium (mg) 720, Percent Daily Values are based on a 2,000 calorie diet
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