Enjoy this chili made using two types of bean and ancho chilies – a rich tangy dinner!
Ancho Black and White Bean Chili
- Prep Time 1 hr 15 min
- Total 2 hr 20 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
-
Step2Stir 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.
-
Step3Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.
Nutrition
380
Calories
2g
Total Fat
28g
Protein
85g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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