Food & Wine

Smoky White Bean Chili with Pork

The Tri-City Herald's Food & Wine section Feb. 2 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Smoky White Bean Chili with Pork

Makes 6 servings Ingredients

1 pound ground pork

3 cloves garlic, minced

1 onion, chopped

1 tablespoon ground cumin

2 teaspoons sweet smoked Spanish paprika

1/2 teaspoon each: chili powder, salt

Freshly ground pepper

1/4 cup red wine

1 can (14 ounces) diced tomatoes

2 cans (14 ounces each) cannellini beans, drained, rinsed

1/2 cup chopped cilantro

Sour cream, lime wedges


Heat a Dutch oven over medium heat; add pork. Brown the meat, breaking up into pieces, until no longer pink, about 5 minutes. Remove meat with slotted spoon to a bowl. Reduce heat to low; add garlic and onion. Cook, stirring, until onion wilts, about 3 minutes. Add the cumin, paprika, chili powder, salt and pepper to taste. Cook, stirring, 1 minute.

Pour in wine, stirring up browned bits; cook 5 minutes. Add cooked meat, tomatoes and beans; cover. Cook over medium-low heat, stirring occasionally, 15 minutes. Season to taste. Serve in large bowls topped with cilantro and a spoonful of sour cream. Serve lime wedges on the side.

Nutrition information: Per serving: 304 calories, 34 percent of calories from fat, 11 g fat, 4 g saturated fat, 50 mg cholesterol, 27 g carbohydrates, 23 g protein, 730 mg sodium, 8 g fiber

From: Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner.