White Chili

This White Chili recipe is a wonderful, make-ahead, one-pot meal.

Colorful marinated broccoli and carrots are wonderful with it and can also be prepared ahead.

Chili with White Beans

2 teaspoons canola oil
1 lb. lean ground pork or turkey or chicken
2 stalks, celery, chopped
2 cloves garlic, minced
1 onion, chopped
1 tablespoon chopped pickled jalapeno pepper
1 teaspoon ground cumin
1 teaspoon ground thyme
½ teaspoon chili powder
½ teaspoon salt
Pinch cayenne pepper
1 bay leaf
2 cups white kidney Beans (cooked)
1 cup chicken stock
½ cup diced raw potato
1 tablespoon fresh lime or lemon juice
2 green onions, thinly sliced

In large saucepan, heat oil over medium heat.
Cook pork, celery, garlic and onion, stirring to break up pork, for about 10 minutes or until pork is no longer pink.

Stir in jalapeno pepper, cumin, thyme, chili powder, salt, cayenne and bay leaf.

Cook, stirring for 1 minutes. Add beans, stock and potato; bring to boil.

Reduce heat and simmer, partly covered, for 30 minutes. Discard bay leaf.

Just before serving, stir in lime juice. Garnish with green onions.

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