Ancho Black and White Bean Chili

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

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