Black and White Chili

Warm up with a hearty bowl of Black and White Chili, a flavorful fusion that brings together the best of black beans and creamy cannellini beans for a unique twist on the classic chili recipe. This vegetarian chili is a medley of smoky spices—cumin, chili powder, and smoked paprika—enhanced by fresh lime juice and vibrant vegetables like bell peppers, onions, and sweet corn. Simmered to perfection in a rich tomato base and served with optional toppings like crunchy tortilla chips, dollops of sour cream, or a sprinkle of shredded cheese, this dish is as customizable as it is comforting. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or game day gatherings, offering a nutritious, crowd-pleasing meal with a balance of protein, fiber, and bold, zesty flavor.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large bell pepper, diced (any color)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 15-ounce cans black beans, drained and rinsed
• 2 15-ounce cans cannellini beans, drained and rinsed
• 1 28-ounce can diced tomatoes, with juices
• 2 cups vegetable broth
• 1 cup sweet corn kernels (frozen or canned, drained)
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro, chopped (optional, for garnish)
• 0.5 cup sour cream or yogurt (optional, for serving)
• 0.5 cup shredded cheese (optional, for serving)
• 1 cup tortilla chips (optional, for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until softened and fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the ground cumin, chili powder, smoked paprika, ground coriander, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for 1-2 minutes until the spices are fragrant.

Step 5

Add the black beans, cannellini beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 7

Add the corn kernels to the pot and stir to combine. Simmer for an additional 5 minutes to heat the corn through.

Step 8

Stir in the lime juice, salt, and black pepper. Taste and adjust the seasoning if needed.

Step 9

Serve the chili hot, garnished with chopped cilantro, sour cream or yogurt, shredded cheese, and tortilla chips if desired.

Nutrition Facts

Serving size	(3763.5g)

Amount per serving	% Daily Value*
Calories	2867.2

Total Fat 82.7g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 120mg	0%
Sodium 4549.2mg	0%
Total Carbohydrate 410.5g	0%
Dietary Fiber 120.1g	0%
Total Sugars 68.6g
Protein 141.9g	0%

Vitamin D 12IU	0%
Calcium 1522.6mg	0%
Iron 40.7mg	0%
Potassium 8695.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 19.2%

Carbs: 55.6%