Best Black And White Bean Chili Recipes

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BLACK AND WHITE BEAN CHICKEN CHILI



Black and White Bean Chicken Chili image

Make and share this Black and White Bean Chicken Chili recipe from Food.com.

Provided by Pam-I-Am

Categories     Chicken

Time 50m

Yield 6 1 1/3 cup servings

Number Of Ingredients 15

2 tablespoons oil
1 cup onion, chopped
1 garlic clove, minced
1/3 cup flour
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups milk
1 cup chicken broth
2 cups white shoepeg corn, frozen
1 (15 ounce) can white beans, rinsed
1 (15 ounce) can black beans, rinsed
2 cups cooked chicken, cubed
1 (4 ounce) can green chilies, undrained
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
  • (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
  • Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
  • Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
  • Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
  • Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Nutrition Facts : Calories 470.6, Fat 12.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 425.5, Carbohydrate 64.5, Fiber 11.9, Sugar 2.5, Protein 29.8

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE



Black, White and Red Bean Chili with Sausage image

Categories     Soup/Stew     Bean     Tomato     Super Bowl     Quick & Easy     Sausage     Bell Pepper     Winter     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1 1/4 pounds Italian sausages (turkey or pork)
1 large onion, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 jalapeño chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 28-ounce cans crushed tomatoes in puree
1 15 1/4-ounce kidney beans, drained, rinsed
1 15-ounce can cannellini (white kidney beans), drained, rinsed
1 15- to 16-ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar
Sour cream
Chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
  • Spoon chili into bowls. Top with sour cream and cilantro and serve.

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD



Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup olive oil
2 pounds venison shoulder, cut into 1/2-inch cubes
Salt and freshly ground pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or low sodium canned or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
White Cheddar Cornbread, recipe follows
1 tablespoon cumin seed
1 cup creme fraiche or Mexican crema
Salt and freshly ground pepper
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
2 2/3 cups buttermilk
3/4 cup finely grated white cheddar
1 tablespoon honey

Steps:

  • Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
  • Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
  • Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
  • Preheat oven to 400 degrees F.
  • In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

BLACK AND WHITE BEAN CHILI



Black and White Bean Chili image

Yum! 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.

Provided by Irana Grenier

Categories     Bean Soups

Time 45m

Number Of Ingredients 17

1 tsp olive oil, light
1/2 large onion, finely chopped
1/2 large red sweet pepper, cored, seeded and diced
1/2 large green bell pepper, cored, seeded and diced
2 large jalapeno peppers, trimmed, seeded and finely chopped
2 clove garlic, minced
1/4 tsp sea salt
2 Tbsp chili powder
1 Tbsp ground cumin
1 can(s) (14 1/2 oz.) diced tomatoes
1 can(s) (14 1/2 oz.) cannellini beans (white kidney beans), drained and rinsed
1 can(s) (14 1/2 oz.) black beans, drained and rinsed
1 c water
1-1 1/2 tsp cornstarch
TOPPERS
sun-dried tomato & basil feta cheese
sliced scallions, chopped cilantro, sour cream

Steps:

  • 1. Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
  • 2. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. 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.

ANCHO BLACK AND WHITE BEAN CHILI



Ancho Black and White Bean Chili image

Enjoy this chili made using two types of bean and ancho chilies - a rich tangy dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 11

1 1/4 cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4 cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8 cups water
1 cup thick-and-chunky salsa
1 teaspoon chopped garlic (from 4-ounce jar)
3/4 teaspoon salt
1 large onion, chopped (1 cup)
2 dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1 can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2 tablespoons chopped fresh cilantro

Steps:

  • Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
  • Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.

Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg

BLACK AND WHITE BEAN CHILI



BLACK AND WHITE BEAN CHILI image

Categories     Soup/Stew     Bean

Yield 6 Servings

Number Of Ingredients 8

1 teaspoon canola oil
1 cup onion, diced
2 cups fat-free chicken broth, low sodium
6 ounces canned tomato paste
4 ounces green chilies, chopped
1 teaspoon cumin
16 ounces canned black beans, drained and rinsed
16 ounces canned navy beans, drained and rinsed

Steps:

  • 1. In a large soup pot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes. 2. Add the broth, tomato paste, chilies, cumin, and beans. Bring to a boil. 3. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally

BLACK AND WHITE BEAN CHILI



Black and White Bean Chili image

When the snow flies, I like to make Chili, with and without meat. This is a variation on black bean chili I came up with one night and liked. Add some shredded chicken or cubed pork to it if you like.

Provided by Chef Grizzly

Categories     Black Beans

Time 40m

Yield 2 qt, 6-8 serving(s)

Number Of Ingredients 12

1 small white onion, chopped
1 small red onion, chopped
2 tablespoons olive oil
1 (15 ounce) can white beans, rinsed
2 (15 ounce) cans black beans, rinsed
1 (15 ounce) can corn kernels, rinsed
1 (16 ounce) can chopped tomatoes
3 cups chicken broth
1 cup chili relish
1 -2 teaspoon cumin
salt
2 stalks celery, chopped

Steps:

  • In a large pot, heat oil and sauté onions.
  • Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
  • Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
  • Add Cumin and Salt to taste, add celery & simmer another 5 minute.

Nutrition Facts : Calories 419.2, Fat 7, SaturatedFat 1.2, Sodium 735.3, Carbohydrate 75.2, Fiber 15.9, Sugar 10.1, Protein 20

ZESTY BLACK AND WHITE BEAN CHILI



Zesty Black and White Bean Chili image

Number Of Ingredients 13

1 cup chopped onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 to 2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups milk
2 (9-ounce) packages frozen shoepeg white corn in a pouch
1 (15 1/2-ounce) can great northern beans, drained, rinsed
1 (15-ounce) can black beans, drained, rinsed
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 (4 1/2-ounce) can chopped green chili, undrained
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red bell peppers

Steps:

  • 1. Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic cook until onions are tender.2. Stir in flour, chili powder and cumin. Gradually stir in milk. Add all remaining ingredients except cilantro and bell pepper stir to combine.3. Bring to a boil, stirring constantly. Reduce heat to low simmer 15 minutes or until thickened, stirring occasionally. Stir in cilantro. If desired, add salt and pepper to taste.4. To serve, ladle chili into serving bowls sprinkle with bell pepper.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 320 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 750 mg 31% * Total Carbohydrate: 56 g 19% * Dietary Fiber: 12 g 48% * Sugars: 10 g * Protein: 16 g * Vitamin A: 15% * Vitamin C: 20% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Very Lean Meat or 3 1/2 Carbohydrate, 1 Very Lean Meat

Nutrition Facts : Nutritional Facts Serves

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