Cannellini and Great Northern Bean Chili

White Legume Mix With Peppers, Vegetables, Herbs and Spices

Sep 3, 2008 Renee Shelton

Virtually fat free and very quick to prepare, this chili recipe made with prepared cannellini and Great Northern beans can be incorporated into any menu.

When kidney beans are mentioned in chili, the red beans usually come to mind. Cannellini beans are white kidney beans, and are great for white soups and dishes where white is the desired color component. In this recipe they are used with Great Northern beans and a mixture of vegetables. Instead of sautéing the vegetables first in oil or butter, they are softened with chicken stock prior to adding in the beans and seasonings thus eliminating added fat to the recipe.

To change the dish, try substituting dark red kidney beans for the cannellini beans and black beans for the Great Northern. And if you prefer chili a little less spicy, use 1 cup chopped mixed bell peppers, like red, yellow and green. Also, vegetable stock can be substituted for the chicken broth if desired.

White Bean Chili

Ingredients:

  • 2 c nonfat chicken broth
  • 1 c diced white onion
  • 2 c diced carrot
  • 1 c diced celery
  • 2 cloves garlic, pressed
  • 1 medium jalapeno pepper, trimmed and seeded and cut in small dice
  • About 3 cups canned cannellini beans, drained and rinsed
  • About 2 1/2 cups canned Great Northern beans, drained and rinsed
  • 1/3 c fresh parsley, chopped
  • 1 Tbsp ground cumin
  • 1 1/2 tsp chili powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried Mexican oregano
  • 1/2 tsp cracked black pepper, or to taste

Procedure:

  1. In a rondeau or large heavy saucepan, pour in about 1/2 cup of the nonfat chicken broth. Add in the diced onions, carrots, celery and garlic. Stir the vegetables over medium heat until they are crisp-tender, about 10 minutes.
  2. Add in the rest of the broth, the jalapeno pepper, cannellini beans, Great Northern beans, fresh parsley, spices and herbs. Add in more black pepper or cumin if desired.
  3. Lower heat to a simmer and cook uncovered until the vegetables are tender and flavors have mixed, about 20 to 30 minutes.

Preparing no-salt added beans from scratch:

For no-salt added beans, freshly prepared beans can be used in place of the canned in the recipe. For the kidney beans, place 1 1/2 cups of beans in a large pot and add in 7-8 cups of water. Bring to a boil. Remove from heat and let stand at room temperature for about an hour, covered. Drain beans and cover with the same amount of water. Add in about 2 whole peeled garlic cloves, if desired. Bring back to a soft boil, then reduce heat to a simmer and continue to cook until done, about 1 1/2 to 2 hours. The same procedure applies for the Great Northern beans. Use the amount for the recipe for each bean and any leftovers can be cooled and added to tossed salads or used in other recipes.

The copyright of the article Cannellini and Great Northern Bean Chili in Healthy Cooking is owned by Renee Shelton. Permission to republish Cannellini and Great Northern Bean Chili in print or online must be granted by the author in writing.
Cannellini White Kidney Beans, Renee Shelton Cannellini White Kidney Beans