Home Farm Herbery

Southwestern Bean Chili©

By Arlene Wright-Correll 

We have served a lot of Chili over the years at Home Farm Herbery and it was one of Carl’s favorite meals. Here is one he liked very much. This is one of our favorite “any time of the year” meals, but it is especially appreciated in the winter on a cold chilly day or night.

Southwestern Bean Chili 

Ingredients:

1 tablespoon olive or vegetable oil

1/2 pound pork tenderloin, trimmed, or 1/2 pound chicken breast, cut into 1-inch cubes

1 cup chopped onion

1 cup chopped bell pepper (green, red or yellow, or a combination) (In the winter we used our dried green bell peppers)

1 jalapeño pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder, mild or hot

1 cup chopped tomato (In the winter we used our dehydrated tomatoes)

1 cup chicken broth or water

1 can (15 ounces) Southwestern Bean Salad, not drained

Salt, to taste

Sour cream and chopped cilantro, optional 

Directions:

Heat oil in large saucepan or Dutch oven over medium heat. Add pork, and cook, stir frequently, until browned and just cooked through, about 3 to 5 minutes. Remove from pan.

Add onion, bell pepper and jalapeno, and continue to cook and stir for an additional 2 minutes, or until crisp-tender. Stir in cumin, chili powder and tomato. Add water and bring to boil. Reduce heat and simmer for 5 minutes.

Stir in Southwestern Bean Salad and cooked pork. Simmer until heated through, about 3 minutes.

Season with salt, to taste. Serve topped with sour cream and cilantro, if desired.

Yields 4 servings.

Arlene’s Note: Additional liquid may be added if chili is too thick.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.