5 from 9 votes
White Bean Pumpkin and Pork Chili
Whether you're entertaining or relaxing, this recipe hits the spot.
Course:
Soup, Lunch, Dinner, Others
Cuisine:
Vegetarian
Ingredients
- 4 15- ounce great northern beans rinsed and drained, canned, white
- 1 tablespoon vegetable oil
- 2 cups sugar pumpkin seeded and peeled, diced
- 2 cloves garlic diced
- 1 cup white onion chopped
- ½ cup roasted chiles canned or jarred, chopped
- 2 teaspoons cumin ground
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 3 cups pork shredded
- ½ cup half and half
- 2 cups kale leaves
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.
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