Red and White Chili

Warm up with a hearty bowl of Red and White Chili, a rich and flavorful twist on classic comfort food that’s sure to please everyone at the table. This easy-to-make recipe combines savory ground beef or turkey with the delightful contrast of red kidney beans and creamy cannellini beans, all simmered together in a spiced tomato broth infused with chili powder, cumin, paprika, and oregano. Perfect for weeknights or game day gatherings, this chili comes to life with vibrant toppings like shredded Monterey Jack or cheddar cheese, a dollop of tangy sour cream, and a sprinkle of fresh cilantro. Ready in just an hour and packed with protein, it’s a wholesome and satisfying dish that’s as visually striking as it is delicious. Whether you’re craving a comforting dinner or looking for the ultimate crowd-pleaser, this Red and White Chili is your go-to recipe for flavor and versatility.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef or turkey
• 4 cups chicken broth
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes (optional)
• 1 cup shredded Monterey Jack or cheddar cheese (for garnish)
• 0.5 cup sour cream (for garnish)
• 0.25 cup chopped fresh cilantro (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 3

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

Step 4

Increase the heat to medium-high and add the ground beef or turkey to the pot. Use a wooden spoon to break it up into crumbles and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

Step 5

Pour in the chicken broth, stirring to deglaze the bottom of the pot.

Step 6

Add the red kidney beans, cannellini beans, diced tomatoes (with their juices), and tomato paste. Stir to combine.

Step 7

Sprinkle in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir well to ensure the spices are evenly distributed.

Step 8

Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning as needed with additional salt or chili powder.

Step 10

Serve hot in bowls, garnished with shredded cheese, a dollop of sour cream, and fresh cilantro if desired.

Nutrition Facts

Serving size	3165.1 grams (3165.1g)

Amount per serving	% Daily Value*
Calories	3083

Total Fat 180.90g	232%
Saturated Fat 77.60g	388%
Polyunsaturated Fat 2.70g
Cholesterol 543mg	181%
Sodium 7128mg	310%
Total Carbohydrate 191.60g	70%
Dietary Fiber 56.90g	203%
Total Sugars 31.40g
Protein 178.00g	356%

Vitamin D 24IU	120%
Calcium 1677mg	129%
Iron 38mg	211%
Potassium 6305mg	134%

*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: 52.4%

Protein: 22.9%

Carbs: 24.7%