Summer doesn’t exactly speak chili to me, but sometimes you have cravings. This white bean pork chili is a variation of my white chicken chili recipe, and I loved every bite of this. I couldn’t get enough of the different flavors and the pork was SO tender.
The spices in this dish are fantastic…so fragrant and meld together so well. I was a little nervous to add the poblano chili to this recipe, but I am so glad I did.
Jeremy can’t take much in terms of spicy heat, so I was a tad nervous that this would be too much for him, but he loved this too.
He is truly my favorite and most supportive critic. He always tells me that if he hates something I cook him, he would let me know.
Luckily, I only heard praise from him with this recipe, and I can’t be more grateful to him for being my guinea pig. He’s such a trooper while I am testing recipes, and failing at some. Not all my recipes are winners, folks!
If you have peeked at this recipe, you might be freaking out. But please don’t! I know it looks like a lot of steps, but I promise you that it is quick and easy. One of the most difficult things is marinating and cooking the pork.
If you are interested in additional soup recipes, I suggest you try this lentil and farro sausage soup or this broccoli cheese soup.
But everything else can be completed in one pot (my favorite types of meals), and truly tastes amazing.
We ended up eating this for days, it prepared so much. So, if you are in the mood for something delicious and that will feed your family for a while, look no further!
White Bean Pork Chili
Ingredients
- 4 cloves garlic minced
- 2 tablespoons dried tarragon
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 3 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
- 1 pork tenderloin trimmed
- 1 onion chopped
- 1 Poblano pepper seeded and chopped
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 8 cups reduced fat chicken broth
- 15 oz can cannelli beans drained and rinsed
- 15 oz can chickpeas drained and rinsed
- 1/2 cup salsa verde
Instructions
Cook the Pork Tenderloin
- In a small bowl, mix together 4 minced garlic cloves, the tarragon, maple syrup, apple cider vinegar, Dijon mustard, salt and pepper.
- In a large ziplock bag, place the tenderloin and the marinade. Mix together and place in the refrigerator for about 30 minutes to 1 hour.
- Meanwhile, preheat the oven to 425 degrees. Remove the pork and place on a prepared cookie sheet. Cook for about 45 minutes, or until the pork registers 145 degrees.
- Once it’s cooked through, remove from the oven and set aside and let cool. Once cooled, chop into bite size pieces.
Cook the chili
- In a large pot, heat the olive oil on medium low heat. Once warm, add the onion and pepper. When the onion is cooked through and softened, add the spices, and cook about 3 minutes. Add the chicken broth, beans and salsa verde.
- Add the cooked and chopped pork, and let the chili simmer for about 10 minutes. Serve immediately.
Thanks Alanna! This was SO good. I actually love chili recipes, and this one hit the spot. We don’t eat as much pork as I would like, but this might change now!
Yum!! I’m a huge pork fan so this looks right up my alley. I’m also guilty of making traditional fall/winter recipes in the summer. I totally made meatloaf the other night.