White Bean & Pork Chili

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White Bean & Pork Chili

¼ cup Kings Extra Virgin Olive Oil
1 medium white onion, peeled and chopped
2 large carrots, ends removed and chopped
2 medium celery stalks, ends removed and chopped
2 fresh garlic cloves, peeled and minced
1 pound pork sirloin cutlets, cut into ½-inch cubes
Salt and freshly ground black pepper
½ cup all-purpose flour
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried oregano
1 cup low sodium chicken broth
1 cup of your favorite beer (if you don’t want to include beer, replace with extra chicken broth)
2 cups Kings Whole Peeled Tomatoes
2-15 ounce cans Organic Cannellini Beans, drained and rinsed
1 cup Kings Shredded Colby Jack cheese
Fresh cilantro, for garnish

  1. Heat olive oil in large heavy bottom saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes. Place pork pieces into a large bowl, and season with salt, pepper and flour. Lightly combine with your fingertips, making sure all of the pork is coated.
  2. Add pork to vegetables and cook for 4-5 minutes, until the pork has browned. Add in chili powder, cumin and oregano and stir, cooking for 3 minutes. Add chicken broth and beer, and bring mixture to a boil, scraping up any browned bits from the bottom of the pan.
  3. Add tomatoes with liquid and beans, and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
  4. Spoon into bowls and top with cheese and cilantro, and serve with Kings famous cornbread.