Boneless Pork and White Bean Chili

Fiber rich


2 tablespoons olive oil, divided

1 pound boneless pork loin, cut into 1-inch cubes

2 cups of chopped onions

2 tablespoons chili powder

1 1/2 teaspoons chili pepper, Ancho

1 teaspoon cumin, ground

1 teaspoon garlic powder

1 teaspoon oregano leaves, Mexican

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed

1 3/4 cups chicken stock

1 avocado, peeled, pitted, and coarsely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice



1. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/2 of the pork; brown on all sides. Remove pork from skillet. Repeat with remaining pork, adding additional 1 tablespoon oil as needed.

2. Stir onions into skillet; cook and stir 4 minutes or until tender. Add seasonings; cook and stir 1 minute or until fragrant. Add pork, beans and stock; mix well. Bring to boil. Reduce heat to low. Simmer, uncovered, 15 to 20 minutes or until pork is tender, stirring occasionally.

3. Mix avocado, cilantro and lime juice in small bowl. Serve chili topped with avocado mixture.


Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 497
Sodium: 745mg
Fat: 25g
Carbohydrates: 34g
Cholesterol: 70mg
Fiber: 11g
Protein: 34g



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