One-Pot Cannellini and Black Bean Chili Recipe

• ▢ 1 tsp oil
• ▢ 1/2 medium onion, chopped
• ▢ 4 cloves garlic, finely chopped
• ▢ 1 bell pepper, chopped (half green, half red suggested)
• ▢ 1 tsp cumin
• ▢ 1 tsp oregano
• ▢ 1/2 tsp ancho chili powder
• ▢ 1/4 tsp cayenne (or more to taste)
• ▢ 1/4 tsp black pepper
• ▢ 1 tsp lime juice (or more to taste)
• ▢ 2 large tomatoes, chopped small
• ▢ 3 to 4 tbsp tomato paste
• ▢ 3/4 tsp salt, adjust if using salted canned beans
• ▢ 1 15 oz can black beans, drained or 1.5 cups cooked
• ▢ 1 15 oz can white beans (cannellini or great northern), drained or 1.5 cups cooked
• ▢ 1 1/2 cup water or vegetable broth
• ▢ cilantro, avocado or other garnish

• Heat oil in a large skillet or pot over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, stirring occasionally, until softened.
• Add the chopped bell pepper, cumin, oregano, ancho chili powder, cayenne and black pepper. Stir and cook for 3–4 minutes to bloom the spices and soften the pepper.
• Stir in the lime juice, chopped tomatoes and tomato paste, then add the salt. At this stage you can also add other seasonal vegetables or diced squash if you like.
• Add the drained black beans and white beans and pour in the water or vegetable broth. Mix well, cover, and simmer for about 15 minutes to meld the flavors.
• Taste and adjust salt and heat. Optional: stir in 1/2 teaspoon dried herbs such as sage or thyme, or 1/2 teaspoon sugar to balance acidity if desired.
• Simmer another 5–10 minutes, uncovered, until the chili reaches your preferred consistency. Serve garnished with cilantro, sliced avocado or vegan sour cream and enjoy with crusty bread or tortilla chips.

Nutrition