Simple, practical, and full of everyday flavour, 1 Pot Cannellini and Black Bean Chili Recipe is a vegan, vegetarian Gluten-free, Mexican, Vegan main made with oil, medium onion, and of garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Mexican, Vegan

Ingredients

  • 1 tsp oil
  • 1/2 medium onion (chopped)
  • 4 cloves of garlic (finely chopped)
  • 1 bell pepper (chopped, (1/2 of green and half red))
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ancho chili powder
  • 1/4 tsp or more cayenne
  • 1/4 tsp black pepper
  • 1 tsp or more lime juice
  • 2 large tomatoes (chopped small)
  • 3 to 4 tbsp tomato paste
  • 3/4 tsp or more salt (depends on if the beans were salted)
  • 1 15 oz can black beans (drained, or use 1.5 cups cooked)
  • 1 15 oz can white beans (cannellini or great northern beans (drained, or use 1.5 cups cooked)
  • 1 1/2 cup water or veggie broth
  • cilantro (avocado etc garnish)

Method

  1. Heat oil in a skillet over medium heat. Add onion and garlic and cook for 5 mins. Stir occasionally.
  2. Add peppers and spices and mix well. Cook for 3-4 minutes.
  3. Add lime juice, tomato, tomato paste, salt and mix in. At this point you can add other chopped fall veggies or squash and mix in.
  4. Add the beans, salt and water. Mix, cover and cook for 15 minutes.
  5. Taste and adjust salt and heat. (optional: Add 1/2 tsp herbs like sage or thyme. Add a 1/2 tsp sugar to balance the flavor.)
  6. Simmer for another 5 to 10 mins or until desired consistency. Garnish with cilantro, avocado or vegan sour cream and some crusty bread or tortilla chips.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.