Pork and White Bean Chili
Adapted from Bon Appétit
Committee meeting working lunch, 8/16/12
Community meeting training dinner, 3/20/13
This simple meal is hearty and filling. As a bonus, it tastes even better as leftovers.
- 1 tablespoon canola, vegetable or olive oil
- 1 pound ground pork
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 jalapeno pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup beef or chicken stock, or liquid from cooking beans, or water
- 3 large tomatoes, roughly chopped OR 1 14.5-ounce can diced tomatoes
- 3 cups cooked white beans (from 1 cup dry beans) OR 2 cans white beans
In a large pot, heat oil. Add ground pork and cook until lightly browned and cooked through. Remove cooked pork to a plate or bowl. To the now-empty pot, add onion, carrots, and jalapeno. Cook on medium heat, stirring occasionally, until softened, 8-10 minutes. Add chili powder, cumin, and oregano and cook one minute, stirring.
Add stock/bean liquid/water, tomatoes, and beans. Return cooked pork to the pot. Bring to a boil, then reduce heat to a simmer and cook for 30-40 minutes. Spoon into bowls and serve.
All the ingredients in bold are things you can grow in your own garden.