Black and White Bean Chili Recipe

Photo of Black and White Bean Chili

Black and White Bean Chili

Serves 4

Black and white beans are used in place of kidney beans for a slight variation from the familiar classic.


  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 (28 ounce) can diced or crushed tomatoes
  • 3/4 cup chicken broth
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can white beans, drained
  • Cayenne pepper
  • Sour cream
  • Small diced or shredded cheese
  • Sliced green onions


  1. Heat olive oil in medium stockpot over medium heat. Add onions and cook, stirring often, until lightly browned and softened. Stir in garlic. Add meat and cook through, stirring to break into small pieces.
  2. Stir in chili powder, cumin, salt, and pepper. Add tomatoes, broth, and both types of beans. Bring to simmer.
  3. Reduce heat to low, partially cover, and cook 25 minutes. Add additional salt, pepper, and optional cayenne pepper, to taste. Serve with toppings of choice.


Amount Per Serving (based on 4 serving, Toppings not included)
Calories: 550
Fat: 21 g
Saturated Fat: 6 g
Cholesterol: 70 mg
Sodium: 1100 mg
Carbohydrates: 55 g
Fiber: 16 g
Sugar: 7 g
Protein: 40 g
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Ratings and Reviews

“The chili was very tasty, but needed some oomph.a little on the bland side for our taste. we didn’t make any changes to original, but will add some spice the next time.”
“Great receipe, i changed it up a bit using 2 cans of red kidney beans and 1/2 of the chili powder. also more garlic. the chili turned out perfect.i served it w/ corn bread.”

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