Monday, September 1, 2014

Black and White Bean Chili

This recipe originally called for no ground beef, but I am kind of a meat in my chili type of girl so I added it in... I loved the heartiness of this chili with the beans and the beef and the healthiness with the added veggies. The kids thought that it was pretty good too (even though worried that it might be a little spicy for them with the jalapeno) and we all enjoyed a nice hot soup fresh out the crockpot on a rainy day!

Black and White Bean Chili
(recipe found on

1 teaspoon olive oil
1 onion, finely chopped
1 red sweet pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 large jalapeno pepper, trimmed, seeded and finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
2 tablespoons chili powder
1 tablespoon ground cumin
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) cannellini beans (white kidney beans), drained and rinsed
1 can (14 1/2 ounces) black beans, drained and rinsed
1 cup water

Heat oil in a large pot over medium-high heat, if making without ground beef. If making with ground beef, brown beef and vegetables at the same time. Add peppers, onion garlic, and jalapenos to oil when warmed. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. Serve chili topped with feta cheese, scallions, cilantro and sour cream.

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