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Pork and White Bean Chili


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  • 2 tbsp olive oil divided
  • 1 lb boneless pork loin, cut 1" cubes
  • 2 c chopped onions
  • 2 tbsp Chili Powder
  • 1 1/2 tsp Ancho chile pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp Mexican Oregano leaves
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 1 can (14 oz) chicken broth
  • 1 avocado peeled, pitted and coarsely chopped
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp fresh lime juice


Servings 4


Step 1

Heat 1 tbsp oil in large skillet on medium high heat. Add 1/2 of the pork, brown on all sides. Remove pork from skillet. Repeat with remaining pork, adding additional 1 tbsp oil as needed.
Stir onions into skillet and cook 4 minutes or until tender. Add seasonings, cook and stir 1 minute or until fragrant. Add pork, beans and broth, mix well. Bring to boil. Reduce heat to low. Simmer, uncovered, 15 to 20 minutes or until pork is tender, stirring occasionally.
Mix avocado, cilantro and lime juice in small bowl. Serve chili topped with avocado mixture.

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