Posts Tagged ‘white bean’

Pork & White Bean Chili (Gluten & Dairy Free)

It really hasn’t been that cold here lately,  it was 50 degrees yesterday! YAY! I’m not complaining…but on those (seemingly rare!)  cold days… you need something to warm your belly up! This chili will certainly do the trick! Its thick and hearty and full of flavor. I kinda cheated this time and used the pre-done pork from the store…you know, that’s already cooked and shredded and has that yummy smokey flavor that I’ve gotta say, really adds to this chili! You can make it as spicy as you want….I left out that part cause I can’t handle that much zing! LOL It made a huge pot too! We were eating on this for like a week i think! And I did the overnight method on the beans, which this was actually the first time I’d ever made anything with dry beans. It was kind of a fun new cooking adventure for me! LOL Anyways….give this one a try…. who knows, maybe it will bring on the snow!?! Enjoy! 🙂

Pork and White Bean Chili (Printable Version)

Ingredients: Pork & White Bean Chili

For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion, quartered
  • 1 qt. chicken stock

For Soup:

  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 cups chicken broth
  • 2- (4 oz.) cans diced green chilies (opt)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork (or chicken)
  • ¼ cup cilantro, chopped (opt)
  • Salt and pepper to taste

Instructions

  1. Rinse and sort beans. Place them in a large pot, cover with water and soak overnight (or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  2. Meanwhile, heat oil in a large pot over medium high heat. Sauté onion and garlic until tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash the beans slightly to thicken. Add the pork/chicken and chopped cilantro. Top with cilantro and cheese if desired.
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