white bean chilli

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3 tablespoons olive oil
2 large onions, chopped
2 green capsicum, chopped
4 cloves garlic, minced
2 green chillies, minced (optional)
2 teaspoons ground cumin
2 teaspoons oregano
1½ kg lean boneless pork, cubed
6 cups chicken broth
2/400g cans white beans
½ cup chopped coriander
sour cream
coriander sprigs
cooking instructions
Heat oil in a large pot over medium-high heat. Sauté onions, capsicum, garlic and chillies until soft, about 5 minutes. Stir in cumin and oregano and cook for 1 minute. Add pork and cook until lightly browned. Pour in broth and chilli sauce. Reduce heat and simmer for 1 hour. Add beans and simmer for an additional 30 minutes. Season to taste with salt. Stir in chopped coriander just before serving. Garnish each bowl with a dollop of sour cream and additional coriander.
serves 6
advance preparation
Chilli can be made several days in advance. Add the coriander just before serving. It can also be frozen.
6 cubed chicken breast fillets can be substituted for pork. Reduce cooking time to 30 minutes before adding beans, then simmer for an additional 15 minutes.
serving idea
serving idea: For a party or large gathering, serve 2 or 3 different chillis with baskets of hot bread and flour tortillas along with a generous selection of toppings. Let guests help themselves.

diet options

vegetarian variation
Omit meat. Cube 1 large eggplant, toss in olive oil and roast in a hot oven at 220°C for 30 minutes and set aside. Sauté vegetables as above and add spices. Stir in vegetable broth, chilli sauce and beans and simmer for 30 minutes. Add roasted eggplant and simmer for an additional 10 minutes. Add chopped coriander, garnish as above and serve.

A different spin on the traditional red chilli, white beans and either pork or chicken make for a more subtle but equally tasty bowl full of spice.