Black & White Bean Chili

Total Time

Prep: 30 min. Cook: 4 hours


8 servings (2 quarts)

Updated: Jun. 27, 2023
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. —Katti Scott, Manteo, North Carolina
Black & White Bean Chili Recipe photo by Taste of Home


  • 3 teaspoons olive oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 medium carrots, chopped
  • 3 celery ribs, sliced
  • 1 small onion, finely chopped
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1/2 cup Marsala wine or reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) great northern beans, undrained
  • 1 can (15 ounces) black beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Hot cooked rice
  • Sour cream and shredded cheddar cheese, optional


  1. In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes.
  2. Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours.
  3. Serve with rice. If desired, top with sour cream and cheese.

Nutrition Facts

1 cup: 252 calories, 4g fat (1g saturated fat), 47mg cholesterol, 850mg sodium, 28g carbohydrate (5g sugars, 8g fiber), 24g protein.