This white bean and pork chili recipe has been a go-to for me for a while, but I tweak it occasionally based on what I have in the pantry and freezer.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 5 cloves garlic, chopped
- 2 (4 ounce) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 (14.5 ounce) can great northern beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
- Remove from the heat and stir in Monterey Jack until melted.
- You can use ground chicken instead of pork.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 898 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
amazing!!
flipping awesome!
I loved this recipe. However, I did make a few changes as was suggested by others. I only used 1 onion, a little more cumin and oregano, and approximately 3 cups of chicken stock. After an hour, I felt it was still too soupy so I cooked it for an additional 30 minutes. Also, I added the cheese to each bowl prior to serving. This allowed better portion control.
A family favorite!!!! The only thing I changed was use spicy sausage and it’s the best!
I swapped out the green chilies for rotel tomatoes and used cannelini beans & the family loved it!
I made this because I had all the ingredients on hand. It’s pretty bland. It needs some jalapeños to liven it up. However, it’s still the perfect comfort food and I would make it again perhaps throwing in a jalapeño and maybe some tomatillos.
Doubled the recipe (5kids to feed) with ground pork and ground chicken- used less broth, a bit more salt, black pepper and one more can (pinto) beans along with white beans- will definitely make again! Entire family gave it a 10 rating!!!
This is a very good recipe with simple ingredients. I cooked a pork loin in the pressure cooker (diced into cubes) then smashed them with a wooden spoon when added to the main pot on the stove, so it was similar to shredded/pulled pork. I also cut the broth in half (2 cups) as recommended by another reviewer and the consistency turned out perfect, though we did not stir in the cheese and instead served it as a garnish. I also diced a fresh jalapeño and sautéed with the onion/garlic since we like heat. We served with mexican cheese, sour cream, and more diced fresh jalapeño, and it was the condiments that absolutely made the dish. I will make this again with these slight adjustments. If you like spice, I would recommend adding jalapeño.
Very tasty. There is so much flavor in this chili. It wasn’t too spicy at all. I served this with bread and butter. Yum! (I let the chili simmer longer to reduce the liquid in it before I added the cheese.)
This was so yummy. I didn’t use as much broth and used 2 cans of beans. I used hatch chiles and topped each bowl with crushed tortilla chips, avocado, and lime juice. This is a winner!
I haven’t even added the cheese yet…. chili’s still simmering…. and after a small taste, my mouth is already watering just waiting for dinner! This is some REALLY good stuff!!! I did reduce the broth (3 cups) and increase the beans (1.5 cans) as others suggested. I know for a fact I’ll be making this again. Easy and SO flavorful! Update: After writing this, I added the cheese… and liked it LESS. Still very good, but next time I will add a little just for a bit of creaminess. But definitely not 2 cups worth!
I have never made white chili before. This turned out delicious. So delicious, I have to stop myself otherwise I’d eat the whole pot. Hubs loved it, too. Good comfort food on a rainy day, which it is here in Sarasota, FL today! I made one change – instead of ground pork, I used mild Italian (pork) sausage (same weight as recipe called for). I took the sausage out of the casing and browned in skillet. I would do the same again next time. I also used chicken broth from chicken bullion powder and that seemed to be fine.
I doubled the beans and didn’t measure the liquid. I used one can of hot and one can of mild green chiles.
I make this regularly with chicken, but since I had some ground pork, made this recipe. Love it with chicken. Not so much with pork
l love the taste, my husband did also . I only added part of a jar of salsa to kick it up some. this is a keeper .
Probably the best chilli I have ever made! I doubled the beans and broth. Didn’t add the cheese.
This is really flavorful and easy to make. I chopped some leftover smoked pork loin and used that in place of ground pork, cut back on the cumin a tad (personal preference), and added a can of pureed beans to thicken the soup. I might even add another can — two drained cans of whole beans + one pureed — next time. As with any other soup recipe, you can play with this and see what you like best. It’s a keeper!
Delicious with shredded chicken instead of pork.
Yes I added 2 cans of cream of chicken soup along with the chicken broth, to get a saucier broth. Also I used a purple onion, it was all I had. I also added rice for a more hearty meal. It turned out great.
My family loved this. I used 1 lb. of pork loin, cut into 1/2 inch pieces. How I modified: 1 chopped sweet onion, 3 cloves garlic, 1 tsp. ground cumin, 1 Tbl. white vinegar, and also 1 Tbl. tomatillo green salsa added to 3 C. chicken stock was used to boil pork into the base of this chili. Once cooked through (30 mins) I added a 15 oz. can of White Chili Beans. Perfection and so simple. This didn’t last long enough to get the tortillas to go with it. Thanks!
I pretty much try to stick to a recipe the first time around to really be able to rate correctly, so the only change I made here was to decrease the broth by 1 cup and I added the entire can of beans in(no rinsing). I made this last night and I would say a 4 but had leftovers today and wow, definitely a 5. If you can make a day ahead, do it and stick to the recipe, it’s great. I mixed the cheese in and it worked.