Between Christmas, Chunukkah and so many other celebrations going on at this time, you’ve probably had your fill of traditional favourites and the inevitable leftovers. Here we are mid-week, looking forward to more food and festivities in celebration of a brand new year.
So, in case you open the refrigerator door only to find emptiness staring back at you, or in case you’re planning an informal, low-key get-together before the big bash, I have the perfect answer to your menu dilemma. This White Bean Chili is easy to make, delicious and healthy, too. It’s just what you need after a week (probably more like a month!) of celebrating and eating.
Give it a try, sit back and enjoy!
White Bean Chili
3 Tbsp olive oil
3 lbs boneless pork shoulder, chopped into bite-sized pieces
2 green bell peppers, stemmed, seeded and thinly sliced
2 cups green onions, sliced
3 garlic cloves, pressed
2 tsp cumin seeds
2 cups tomatillos, canned or fresh
1 cup green chilies (like jalapeños, amount to taste)
32 oz white kidney beans, drained
2 tsp dried oregano
1/2 cup parsley, chopped
1. In a large pan set over medium heat, add oil. Add pork and brown on all sides. Add bell peppers, green onions, garlic and cumin. Stir about 5 minutes. Stir in tomatillos, chilies, beans, oregano.
2. Bring to a boil. Add water, a bit at a time, if the chili is too thick. Reduce and simmer, stirring occasionally, until pork is cooked, about 1-1/2 hours. Cooking the chili uncovered will result in a very thick chili because the liquid will have evaporated. If you don’t want it that thick, cook covered until 3/4 of the way through the cooking time, then uncover.
3. Stir parsley into the chili and serve.
You can go white or red with this one. Try either a Chianti Classico or Sauvignon Blanc.