CANNELLINI CHILI -- BONNIE'S
The photo is my own and recipe we changed to suit our tastes.
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- tablespoons of olive oil
- medium onion chopped
- medium carrots chopped
- medium stalks of celery chopped
- large cloves of garlic, minced
- pound of pork (porkchops work and so does leftover pork tenderloin)
- salt and pepper to taste
- teaspoon gebhardts chili powder
- teaspoon red pepper flakes
- teaspoon of cumin
- teaspoon ground sage
- can of peeled tomatoes undrained (14 1/2 ounces)
- cups of beef broth
- tablespoons cornstarch to thicken
- cans of cannellini beans, rinsed and drained (14 1/2 ounces)
- grated cheddar or jack cheese
- minced cilantro if desired
1Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
2Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
3Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.