Black and White Chili: Enjoying a Little Me Time

This is a sponsored conversation written by me on behalf of PEOPLE®, StyleWatch®, InStyle®, and Sunset®. The opinions and text are all mine.

One of my favorite past times is losing myself in a good magazine. In high school I’d immerse myself in fashion magazines, whether I was by myself or with a group of girlfriends. Today I still enjoy spending a little “me time” with inspirational magazines. This past weekend I enjoyed thumbing through PEOPLE and Sunset magazine that I grabbed at our local Jewel supermarket. I took them home and curled up on the couch and found the most amazing vegetarian Black and White Chili. I ran back to the store for the ingredients and then fell in love when I tasted this savory chili.

Black and White Chili Recipe

Even though I hate to see summer go, I do love the fall season and all the wonderful foods that come with it. I tend to be a seasonal eater and chili is toward the top of my list of favorite fall foods. Ever since I became a vegetarian I’ve really missed enjoying a hearty, beefy chili. I’ve tried recreating the flavor and am really happy that Black and White Chili fills the bill!

This summer was so busy; our grandson stayed with us for a month and we’ve been working on the house getting it ready to sell this spring. I decided to indulge myself with a little “me time” this past Saturday afternoon by lounging on the couch with a couple of magazines. Sunset Magazine had plenty of decorating inspiration in its special makeover issue.

And I wanted to read the story of Charles Manson and the Beach Boys in PEOPLE. In high school I read Helter Skelter by Vincent Bugliosi that revealed the events leading up to the Sharon Tate murder, along with the prosecution of Manson and his clan. I’ll never forget that bizarre story. I earned extra credit in my literature class for reading it.

PEOPLE® and Sunset Magazine®

Before I turned into a total couch potato, I hopped up to whip up a batch of Black and White Chili. It has just the right balance of spice and heat. It includes mushrooms which helps to add a beefy flavor (note to new vegetarians: when you crave beef, look for a rich mushroom recipe).

White and Black Bean Chili as Seen in Sunset Magazine

Isn’t this a pretty chili? It even looks like autumn! White kidney beans, black beans, diced tomatoes, carrots, jalapeno peppers, mushrooms, and spices are added to a vegetable stock to create a savory vegetarian chili.

Black and White Chili in the Colors of Fall

Add a dollop of sour cream and sprinkle cheese on top for added flavor. You can squeeze a little bit of lime into the chili or serve it with your favorite crackers. Even if you’re a meat eater, I think you’ll enjoy this easy-to make chili. I’m so happy to have found the recipe. I always find inspiration in a good magazine!

White and Black Chili

I hope you’ll give Black and White Chili a try. I plan to make it a regular on our menu.

What are some of your favorite “me time” activities during the fall season?

You can visit your local participating Safeway Jewel-Osco Vons Pavilions Tom Thumb Randall’s Shaw’s Carr’s or Acme Market and get $1 off PEOPLE®, InStyle®, StyleWatch® or Sunset® magazine too through Just for U or MyMixx, while supplies last through 10/18/16!

Black and White Chili

2 T. extra virgin olive oil
2 c. chopped onions
3 large garlic cloves, chopped
1.5 lbs. sliced mushrooms
3 medium carrots, chopped
1 large jalapeno pepper, seeded and finely chopped
Salt to taste
1/4 c. chili powder
1 1/2 t. cumin
5 c. vegetable broth
2 14-oz cans white kidney beans, drained and rinsed
2 14-oz cans black beans, drained and rinsed
1 14-oz can diced tomatoes
1 8-oz can tomato paste

In a large pot, heat olive oil over medium heat. Add onions, garlic, mushrooms, carrots, jalapenos, and salt. Cover and cook until vegetables are somewhat soft and juicy, about 8 minutes. Uncover and cook, stirring often until mixture begins to brown, about 10-12 minutes more.

Add chili powder and cumin and stir until fragrant, about 1 minute. Stir in broth, beans, tomatoes, and tomato sauce and bring to a simmer. Add more salt to taste, if needed, and heat through to combine flavors, about 10 minutes.

Ladle chili into bowls and serve with your favorite toppings.


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  1. I’m going to try this, Jennifer. My hubby is the one in our family who loves his veggies. He will appreciate this. Fall is my favorite time of year. I love to hike, sit around the fire pit and roast marshmallows, hayrides! Love hayrides on a crisp fall evening, quilting (I quilt year round, but it’s just more fun in cool weather). Oh, so many things I love about fall!

  2. Sounds like a great recipe, i love chili and all kinds of soups when it gets cooler. I always sit down and look at my magazines when they arrive.