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
Basil feta cheese
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.