Black and White Chile

Warm, hearty, and packed with vibrant flavors, Black and White Chile is the ultimate comfort food with a twist. This satisfying vegetarian dish combines the rich earthiness of black beans and creamy cannellini beans with a smoky blend of spices, including cumin, smoked paprika, and chili powder. Sweet pops of corn, zesty lime, and fresh cilantro brighten the mix, while a base of sautéed onion, garlic, and red bell pepper adds depth. Simmered in a savory vegetable broth and finished with customizable garnishes like sour cream, shredded cheese, or crunchy tortilla chips, this one-pot wonder is perfect for weeknight dinners or meal prep. Ready in just 50 minutes, it’s a flavorful and filling meal guaranteed to delight your taste buds. Keywords: vegetarian chili recipe, black bean chili, easy one-pot meals, smoky vegetarian stew.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 large garlic cloves, minced
• 1 large red bell pepper, diced
• 1 medium jalapeño, diced (optional, seeds removed for less heat)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes, with juices
• 3 cups vegetable broth
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned cannellini beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons lime juice, freshly squeezed
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 sour cream or Greek yogurt (for garnish, optional)
• 0 shredded cheese (for garnish, optional)
• 0 tortilla chips (for serving, optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.

Step 3

Stir in the minced garlic, diced red bell pepper, and optional jalapeño. Cook for another 4-5 minutes until the vegetables are softened.

Step 4

Add the ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Stir to coat the vegetables evenly with the spices, cooking for 1 minute until fragrant.

Step 5

Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.

Step 6

Add the black beans and cannellini beans to the pot. Stir well and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and let the chile simmer uncovered for 20 minutes, stirring occasionally.

Step 8

After 20 minutes, stir in the frozen corn and simmer for an additional 5 minutes.

Step 9

Remove the pot from heat and stir in lime juice and chopped cilantro.

Step 10

Taste and adjust seasoning with salt and pepper as needed.

Step 11

Ladle the chile into bowls and garnish with sour cream, shredded cheese, or tortilla chips, if desired. Serve warm.

Nutrition Facts

Serving size	2247.9 grams (2247.9g)

Amount per serving	% Daily Value*
Calories	1593

Total Fat 61.00g	78%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 4.80g
Cholesterol 45mg	15%
Sodium 5949mg	259%
Total Carbohydrate 218.10g	79%
Dietary Fiber 53.90g	193%
Total Sugars 44.80g
Protein 61.80g	124%

Vitamin D 6IU	30%
Calcium 699mg	54%
Iron 18mg	97%
Potassium 4316mg	92%

*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: 32.9%

Protein: 14.8%

Carbs: 52.3%