Ancho Black and White Bean Chili

Ancho Black and White Bean Chili

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

Prep Time

1:15

Hr:Mins

Total Time

2:20

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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