Warm up with healthy Black and White Bean Chili


Love chili but looking for a healthier twist? Tired of the typical red beans on a cold winter night?

Then, you gotta try Irana Grenier’s Black and White Bean Chili.

This chili is hearty AND healthy… a wonderful way to warm yourself through and through. This is a terrific vegetarian dish—one where you’ll never even miss the meat. But, if you do, it tastes amazing with beef as well.

See step-by-step photos of Irana’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/beanchili

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”

“This is great for parties and get togethers!”

– Irana Grenier, Redding, Calif. (Pop. 89,861)

Black and White Bean Chili

1 tsp olive oil, light

1/2 large onion, finely chopped

1/2 large red pepper, diced

1/2 large; green pepper, diced

2 large jalapeno peppers, finely chopped

2 cloves garlic, minced

1/4 tsp sea salt

2 tbsp chili powder

1 tbsp ground cumin

1 can (14.5 oz.) diced tomatoes

1 can (14.5 oz.) cannellini beans, drained and rinsed

1 can (14.5 oz.) black beans, drained and rinsed

1 c water

1-1 1/2 tsp cornstarch


Sun-dried tomato

Basil feta cheese

Sliced scallions

Chopped cilantro

Sour cream


Heat oil in a large pot over med-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 min or until vegetables are tender, stirring occasionally.

Add chili powder, cumin and salt. Cook, stirring occasionally, 1 min. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 min.

In a cup, mix cornstarch with a little water to make a paste.

Remove cover and add to chili, stirring to thicken.

Serve chili topped with feta cheese, scallions, cilantro and sour cream.

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