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Yucatan White Bean Chili

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Serves 6

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  • 1 (27.2-ounce) package Hormel Always Tender original flavored pork filet, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon salt
  • 2 (10-ounce) cans diced tomatoes and green chilies, undrained
  • 1 (16-ounce) can white navy beans, drained and rinsed
  • 1 bell pepper, diced
  • 3/4 cup Chi-Chi's Salsa
  • 1 Manny's tortilla, cut into 1/4-inch strips
  • Optional toppings: shredded Oaxaca or Monterey jack cheese, Mexican crème or sour cream, chopped cilantro

    1. In large saucepan over medium heat, cook pork, onion and garlic in oil 5 minutes, stirring occasionally.
    2. Sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally. Add tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat.
    3. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Heat oven to 375°F. Place tortilla strips on baking sheet. Bake 8 minutes or until golden brown.
    4. Ladle chili into bowls. Top with tortilla strips and desired toppings.

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