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Spicy Pork Chili

Spicy Pork Chili
This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. —Larry Laatsch, Saginaw, Michigan
15 ServingsPrep: 10 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 pounds Pork tenderloin, cubed
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  • 2 large onions, diced
  • 4 celery ribs, diced
  • 2 tablespoons butter
  • 6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 2 jalapeno peppers, seeded and chopped
  • 2 teaspoons chili powder
  • 1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon hot pepper sauce, optional
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

  • In a Dutch oven, brown pork in butter in batches. Remove and keep
  • warm.
  • In the same pan, saute onion and celery in butter until tender. Stir
  • in the beans, broth, water, jalapenos, spices, garlic, salt,
  • parsley, hot pepper sauce if desired and pork. Bring to a boil.
© Taste of Home 2013

2 of 2

Spicy Pork Chili (continued)

Directions (continued)

  • Reduce heat; cover and simmer for 45 to 60 minutes or until pork is
  • tender.
  • Uncover; simmer 30-40 minutes longer or until chili reaches desired
  • consistency. Sprinkle with cheese. Yield: 15 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-sodium chicken broth and reduced-fat cheddar cheese) equals 247 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 871 mg sodium, 29 g carbohydrate, 9 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013