White Chili

From the “Full of Beans” cookbook. First printed in Hot Off the Griddle #24, February 1994.

INGREDIENTS

• 2 tsp canola oil
• 1 lb lean ground pork or turkey or chicken
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 Tbsp chopped pickled jalapeno pepper
• 1 tsp ground cumin
• 1 tsp ground thyme
• 1/2 tsp chili powder
• 1/2 tsp salt
• pinch cayenne pepper
• 1 bay leaf
• 2 cups cooked or canned white kidney beans
• 1 cup chicken stock
• 1/2 cup diced raw potato
• 1 Tbsp fresh lime or lemon juice
• 2 green onions, thinly sliced

METHOD

1. In large saucepan, heat oil over medium heat.
2. Cook pork, celery, garlic and onion, stirring to break up pork, for about 10 minutes or until pork is no longer pink.
3. Stir in jalapeno pepper, cumin, thyme, chili powder, salt, cayenne and bay leaf. # Cook stirring for 1 minute.
4. Add beans, stock and potato; bring to boil.
5. Reduce heat and simmer, partly covered, for 30 minutes. Discard bay leaf.
6. Just before serving, stir in lime juice.
7. Garnish with green onions.