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Ancho Black and White Bean Chili
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours 20 minutes
Savor our tangy chili with two beans and ancho chilies for a satisfying meal!
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:
  • In a large Dutch oven, bring the beans and water to a boil. Let it boil for 2 minutes uncovered, then remove from heat, cover, and let it stand for 1 hour.
  • Mix in the rest of the ingredients, excluding cilantro and sour cream. Bring to a boil, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally and adding water as needed, until beans are tender. Stir in cilantro and sour cream before serving.
  • Gently fold in cilantro. Serve with a dollop of sour cream and a sprinkle of extra fresh cilantro, if preferred.

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