Comfort Chili

By / Food / December 29th, 2011 / Like

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
Serves 12

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.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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