Ancho Black and White Bean Chili

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

  • Prep Time 1 hr 15 min
  • Total Time 2 hr 20 min
  • Servings 4

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

  • 1 Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • 2 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.
  • 3 Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.

Expert Tips

Ancho chilies are fairly mild but have a characteristic rich, slightly fruity flavor. When fresh, they are called poblano chilies. Serve this tasty chili with warm rolled flour tortillas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
800mg
800%;
Total Carbohydrate
85g
85%
(Dietary Fiber
22g
22%
),
Protein
28g
28%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.