cannellini beans

White Bean Chili

White Bean Chili



  • 2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup sweet corn, frozen

  • 1 red bell pepper, diced

  • 4 cloves of garlic, minced

  • 3 green onion stalks, diced

  • 8 oz mini portabella mushrooms, diced/sliced

  • 7 oz green chilis

  • ½ lime

  • 2 cups sour cream

  • 1 cup Mexican blend cheese, shredded

  • 2 tablespoons olive oil

  • 1 teaspoon Cumin

  • ½ teaspoon Oregano

  • ½ teaspoon Dried Cilantro

  • Ground pepper to taste

  • Top with Wild Garlic Falksalt


  • 2 Cups chicken, cooked and shredded*

  • Fresh Cilantro

  • Avocado, sliced


  • In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.

  • Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.

  • When the mixture is softened, stir in Cannellini beans and corn.

  • Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.

  • Reduce heat to low and stir in sour cream.

  • In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.

  • Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.