By Kate Vaynshteyn of

We’re in the thick of chili season.

By now, you’ve probably gone through all your standby recipes several times and are tired of the same old chili. Here’s something new for your recipe collection. This simple chili recipe, which comes to us from our food blogger Kate, brings a unique take on chili to the table: a little something new mixed with a little something classic.

One element of this recipe that makes it stand out is the use of Randall Great Northern Beans.  In a tomato-based chili recipe like this one, you traditionally see kidney beans used. But not here. The great northern beans give a nutty hint that is normally lacking in your traditional chili recipe while creating a dynamic visual element to the dish.

This recipe also includes thick chunks of jalapenos, red onion and red bell pepper. These tender veggies give this bowl of chili a little extra crunch and texture, making it a chunkier, stew-like chili recipe. This is a staple for Southwestern-style chili recipes.

But don’t worry, this recipe has all elements you know and love in your chili! Lean beef. Chili spices. Diced tomatoes. Yum.

You can have this chili made and ready to eat in a little over 30 minutes, or let it cook longer to let all the flavors and spices get better acquainted. This is the perfect recipe for pleasing a crowd of hungry football fans or warming up the family after a long cold day.


Southwestern White Bean Chili

Southwestern White Bean Chili


  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeds and pith removed, diced
  • 2 Tbsp. olive oil
  • 2 Tbsp. chili powder
  • 1 Tbsp. dried oregano
  • 1 lb ground beef (90% lean is recommended)
  • 1 28-oz can diced tomatoes
  • 2 cups water
  • 1 red bell pepper, seeds removed and diced
  • 2 cups Randall Great Northern Beans, drained and rinsed
  • 1 14-oz can whole corn kernels, drained and rinsed
  • Salt to taste (about 1 ½ tsp.)
  • ¼ cup cilantro leaves, chopped
  • Garnishes: sour cream, shredded cheddar cheese, chopped scallions, chopped cilantro and/or sliced avocado


  1. Heat the olive oil in a large soup pot and add the diced red onion, minced garlic, and diced jalapeño.
  2. Sauté over medium heat for 2-3 minutes.
  3. Add the chili powder and oregano, and stir well.
  4. Add the ground beef and cook over high heat for about 5 minutes, stirring frequently.
  5. Add the diced tomatoes and water, and bring to a boil.
  6. Add the diced bell pepper, Great Northern beans, and corn; bring to a boil.
  7. Lower the heat and simmer for 15-20 minutes, or until the chili has thickened to your liking.
  8. Add salt to taste.
  9. Remove from heat and stir in the chopped cilantro leaves.
  10. Ladle into bowls, and top with your favorite chili garnishes.
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Randall Beans are amazing on their own, but they taste even better in a hot bowl of chili. So if it’s chili you want, it’s chili we got! Randall Beans is your go-to for inspired traditional and fun twists on chili.

Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Great Northern Beans.