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Your whole family will love this Southwestern White Bean Chili! It is a quick and easy recipe that works for a weeknight meal or for Sunday dinner.


5 -6 servings

Total time

40 minutes






  • 1 small red onion (diced)
  • 2 cloves garlic (minced)
  • 1 jalapeño pepper (seeds and pith removed, diced)
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 lb ground beef (90% lean is best)
  • 1 28-oz can diced tomatoes
  • 2 cups water
  • 1 red bell pepper (seeds removed and diced)
  • 1 14-oz can white beans (drained and rinsed)
  • 1 14-oz can whole corn kernels (drained and rinsed)
  • salt to taste (about 1 ½ teaspoons)
  • ¼ cup cilantro leaves (chopped)
  • optional garnishes: sour cream, shredded cheddar cheese, chopped scallions, chopped cilantro


  1. Heat the olive oil in a large soup pot. Add the diced red onion, minced garlic, and diced jalapeño, and saute over medium heat for 2-3 minutes. Add the chili powder and oregano, and stir well. Stir in the ground beef and cook over high heat for about 5 minutes, stirring frequently.
  2. Add the diced tomatoes and water, and bring to a boil. Add the diced bell pepper, beans, and corn; and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the chili has thickened to your liking. Add salt to taste. Remove from heat and stir in the chopped cilantro leaves.
  3. Ladle into bowls, and top with your favorite chili garnishes.
  4. View the recipe instructions at Babaganosh

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