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Cannelline and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe.
Cooler weather brings on a craving for hot bowls of beany chili. This chili recipe is super flexible and works amazingly as a 1 pot meal. throw in whichever beans or lentils you have, add some veggies, tomato, tomato paste, spices and let them all simmer for a while. Serve with your favorite chili toppings, some garlic bread, flatbread or tortilla chips.
Lentil Kidney Bean Chili, warming Mushroom Chickpea Soup, filling African Peanut Lentil stew, and some flavorful brown rice and lentil soup.
1 Pot Cannellini and Black Bean Chili Recipe
Ingredients
- 1 tsp oil
- 1/2 medium onion, chopped
- 4 cloves of garlic, finely chopped
- 1 bell pepper, chopped, ( 1/2 of green and half red)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ancho chili powder
- 1/4 tsp or more cayenne
- 1/4 tsp black pepper
- 1 tsp or more lime juice
- 2 large tomatoes, chopped small
- 3 to 4 tbsp tomato paste
- 3/4 tsp or more salt, depends on if the beans were salted
- 1 15 oz can black beans, drained , or use 1.5 cups cooked
- 1 15 oz can white beans (cannellini or great northern beans, drained, or use 1.5 cups cooked
- 1 1/2 cup water or veggie broth
- cilantro, avocado etc garnish
Instructions
- Heat oil in a skillet over medium heat. Add onion and garlic and cook for 5 mins. Stir occasionally.
- Add peppers and spices and mix well. Cook for 3-4 minutes.
- Add lime juice, tomato, tomato paste, salt and mix in. At this point you can add other chopped fall veggies or squash and mix in.
- Add the beans, salt and water. Mix, cover and cook for 15 minutes.
- Taste and adjust salt and heat. (optional: Add 1/2 tsp herbs like sage or thyme. Add a 1/2 tsp sugar to balance the flavor.)
- Simmer for another 5 to 10 mins or until desired consistency. Garnish with cilantro, avocado or vegan sour cream and some crusty bread or tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So glad they all came out so well!
Truly amazing! I have done 6 of your recipes so far and they were all excellent! The flavors were spot on. I also love that you do not add much oil. Thank you!
I’m a new vegan and was kind of missing a bowl of chili until this recipe. Fantastic! The linge I go without meat and dairy the less I miss it. I’m amazed.
Great!
This recipe was really really really good! A very nice taste. I added my leftover butternut squash instead of throwing it away and it was WOW!
Awesome!
So delicious! I usually don’t really like chili but I love this one. I’m definitely going to be making this again and again.
Awesome!
Hello Richa!
Really interesting recipe! Thanks for sharing!
Delicious as always Richa. I added sweet potatoes but otherwise made it exactly as in the recipe. We love beans in our house and can always rely on your recipes. Thanks, Rusty
Thanks!
Do you drain the canned beans?
yes drain and wash and use.
This looks delicious! Just a heads up though, in the first instruction it says “ass onion and garlic…”. Thinking it should say “add”.
thanks 🙂
You might change directions 1 to add onion.
updated. thanks!