White Chili

For a twist on traditional chili, try this healthy and satisfying recipe full of beans and pork.

White Chili + enlarge image
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11 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Cook:
1 hr
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White Chili

Ingredients
2
tablespoons cooking oil
3
pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2
medium onions, peeled and chopped
4
3
19 ounce can cannellini beans, rinsed and drained
2
14 ounce can reduced-sodium chicken broth
1/3
cup lime juice
1
teaspoon ground chipotle chili pepper
1/2
teaspoon ground white pepper
1/4
teaspoon ground nutmeg
2
mangoes

Directions

  1. In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.
  2. Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.

Nutrition Facts

(White Chili)
    Per serving:
  • 428 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 60 mg chol.,
  • 820 mg sodium,
  • 45 g carb.,
  • 11 g fiber,
  • 13 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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