White White Chili
A hearty and comforting white chili featuring tender pork, white beans, chickpeas, green chilies, and corn, all simmered in a flavorful broth with cumin and garlic. Topped with cheese and parsley, it's perfect for cozy gatherings and those who enjoy rich, spicy flavors with a mild heat.
Ingredients
- 1 c. uncooked wild rice ⓘ
- 1 qt. boiling water ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 1/2 lb. boneless pork, cut into 3/4-inch cubes ⓘ
- 1 1/2 c. chopped onion ⓘ
- 1 1/2 tsp. ground cumin ⓘ
- 1/2 tsp. salt ⓘ
- 3/4 tsp. garlic powder ⓘ
- 2 1/2 c. cooked or canned white beans (cannellini or navy beans), drained ⓘ
- 1 1/2 c. cooked or canned chickpeas (garbanzos), drained ⓘ
- 1 1/2 c. diced green chilies, drained ⓘ
- 1 1/2 c. white kernel (Shoepeg) corn, drained ⓘ
- 1/4 to 1/2 tsp. hot red pepper sauce ⓘ
- 2 c. chicken broth ⓘ
- 2 c. water ⓘ
Instructions
- Rinse wild rice and place in a large bowl.
- Pour boiling water over the rice and let stand for 1 hour.
- Heat oil in a large pot over medium heat.
- Add pork and onions; sauté for 8 to 10 minutes until pork browns and onions soften.
- Drain the wild rice and add it to the pork and onion mixture.
- Stir in cumin, salt, garlic powder, white beans, chickpeas, green chilies, corn, hot red pepper sauce, chicken broth, and water.
- Bring the mixture to a boil.
- Reduce heat, cover, and simmer for 40 to 45 minutes.
- Serve each portion topped with about 2 tablespoons of cheese and 2 tablespoons chopped parsley.
Nutrition & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).