White Chili

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


White Chili

by 1  person


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Servings: Makes 8 servings.
Prep Time: 25 mins
Total Time: 1 hr 25 mins

 
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Ingredients
  • 2 Tbsp.
    cooking oil
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  • 3 lb.
    pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
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  • 2 medium
    onions, peeled and chopped
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  • 4 cloves
    garlic, minced
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  • 3 19-ounce cans
    cannellini beans, rinsed and drained
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  • 2 14-ounce cans
    reduced-sodium chicken broth
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  • 1/3 cup
    lime juice
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  • 1 tsp.
    ground chipotle chili pepper
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  • 1/2 to 1 tsp.
    ground white pepper
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  • 1/4 tsp.
    ground nutmeg
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  • mangoes
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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 information
Per serving: Calories 428, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 4 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 45 g, Total Sugar 13 g, Fiber 11 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 34%, Calcium 13%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
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