I just made this one for the first time this week and it was pretty awesome! The chili itself isn’t very pretty but when you top it off with the salsa and avocado it looks as good as it tastes!
Pork & White Bean Chili with Fresh Salsa and Avocado
2 tablespoons olive oil
1 lb boneless pork loin chops (about 2 to 3 chops); cut into ½ cubes
1 yellow onion; chopped
1 ½ tablespoons chili powder
½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
2 cans (15 oz size) great northern beans; drained
1 can ( 14 ½ oz size) chicken broth
2 tablespoons chopped fresh cilantro; divided
3 tablespoons lime juice; divided
1 can (14 ½ oz size) petite diced tomatoes
3 tablespoons thinly sliced green onion
2 to 3 tablespoons chopped pickled jalapeños
Corse ground black pepper
Mix petite diced tomatoes, sliced green onion, chopped jalapenos, 1 tablespoon of lime juice, and 1 tablespoon chopped cilantro. Season to taste with salt and pepper. Adjust the amount of onion, jalapeno, and cilantro to suit your taste. Cover and chill until serving time.
Heat oil in a large deep skillet on medium high heat.; add the pork cubes and brown well. Stir in chopped yellow onion and cook an additional 2 to 4 minutes until pork is cooked through and onions are tender. Add chili powder, cumin, garlic powder, and parsley flakes. Cook and stir for 1 minute or until fragrant. Add beans and chicken broth. Bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes. Stirring occasionally. Season with salt and pepper to taste.
Chop peeled and pitted avocado and toss with 2 tablespoons of lime juice and 1 tablespoon chopped fresh cilantro.
Serve bowls of chili topped with the fresh salsa and cubed avocado. Makes about 4 servings.