White Bean Pumpkin and Pork Chili

Name: White Bean Pumpkin and Pork Chili
Yield: 1 serving
Ingredients: 4 15- ounce cans White Great Northern beans; 1 tablespoon vegetable oil; 2 cups diced sugar pumpkin; 2 cloves garlic; 1 cup white onion; ½ cup chopped canned or jarred roasted chiles; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 3 cups chicken stock; 3 cups shredded pork; ½ cup half and half; 2 cups kale leaves

User Reviews

5.0

9 reviews

Excellent

Course
Soup, Lunch, Dinner, Others
Cuisine
Vegetarian

White Bean Pumpkin and Pork Chili

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

4 15- ounce cans White Great Northern beans rinsed and drained
1 tablespoon vegetable oil
2 cups diced sugar pumpkin seeded and peeled
2 cloves garlic diced
1 cup white onion chopped
½ cup chopped canned or jarred roasted chiles
2 teaspoons ground cumin
1 teaspoon kosher salt
3 cups chicken stock
3 cups shredded pork
½ cup half and half
2 cups kale leaves

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Instructions

Heat vegetable oil in a large dutch oven or stock pot over medium heat. Sauté garlic for one minute. Add chopped onion and sauté for 4-5 minutes or until onion becomes translucent. Add beans, pumpkin, chiles, cumin, salt and chicken stock and cook for 30 minutes or until stock has reduced and chili thickens. Add pork and half and half and cook for another 10 minutes or until pumpkin becomes tender and pork is warmed through. Add kale leaves and cook for another 5-10 minutes. Serve with corn chips or cornbread and shredded cheddar cheese.