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White Bean Chili

Prep Time:

4 hours

Cook Time:

Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 – 2,000 feet
12 pounds 2,001 – 4,000 feet
13 pounds 4,001 – 6,000 feet
14 pounds 6,001 – 8,000 + feet

Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 –1,000 feet
15 pounds 1,001 + feet


16 Pints


Comfortable with a pressure canner

About the Recipe

Wonderful, fast meal and so tasty. The cumin gives it some good heat but there's room to add more flavor after the jar is opened!



2 Lbs Small white beans

2 Tbsp olive oil

2 white onion , diced

2 green bell pepper , diced small

2 jalapeno , diced

6 garlic cloves , minced

2 Tbsp cumin

16-20 cups low-sodium vegetable broth

Salt / Pepper , to taste

Additions after opening the jar:

Sour cream or coconut milk – to make it creamy

Lime juice , to taste

Garnish options: cilantro , avocado, tortilla chips, pickled jalapenos, radish slices, hot sauce

Tools Needed:





Jar Lifter

Lid Lifter

Headspace tool


Gloves (optional)



Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Procedure: Select, wash, and prepare vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with broth or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.

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