CAN YOU USE CANNELLINI BEANS IN CHILI RECIPES

Name: BONNIE'S CANNELLINI CHILI
Prep time: 20 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 3 - tablespoons of olive oil; 1 - medium onion chopped; 2 - medium carrots chopped; 2 - medium stalks of celery chopped; 3 - large cloves of garlic, minced; 1 - pound of pork (porkchops work and so does leftover pork tenderloin); - salt and pepper to taste; 1 - teaspoon gebhardts chili powder; 1 - teaspoon red pepper flakes; 1 - teaspoon of cumin; 1/4 - teaspoon ground sage; 1 - can of peeled tomatoes undrained (14 1/2 ounces); 2 - cups of beef broth; 2 - tablespoons cornstarch to thicken; 2 - cans of cannellini beans, rinsed and drained (14 1/2 ounces); - grated cheddar or jack cheese; - minced cilantro if desired

BONNIE'S CANNELLINI CHILI | JUST A PINCH RECIPES

BONNIE'S CANNELLINI CHILI | Just A Pinch Recipes image

Cannellini Chili is one of our Fall and Winter favorite recipes. It smells so good cooking on the stove or in the crockpot. The perfect comfort food. Sometimes I prepare the recipe the night before, refrigerate it, and then the next day, pop it into the crockpot for about 4 hours on low. Happy to share this recipe with you! Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories Bean Soups

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 17

Ingredients

3 - tablespoons of olive oil
1 - medium onion chopped
2 - medium carrots chopped
2 - medium stalks of celery chopped
3 - large cloves of garlic, minced
1 - pound of pork (porkchops work and so does leftover pork tenderloin)
- salt and pepper to taste
1 - teaspoon gebhardts chili powder
1 - teaspoon red pepper flakes
1 - teaspoon of cumin
1/4 - teaspoon ground sage
1 - can of peeled tomatoes undrained (14 1/2 ounces)
2 - cups of beef broth
2 - tablespoons cornstarch to thicken
2 - cans of cannellini beans, rinsed and drained (14 1/2 ounces)
- grated cheddar or jack cheese
- minced cilantro if desired

Steps:

Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.

BONNIE'S CANNELLINI CHILI | JUST A PINCH RECIPES

BONNIE'S CANNELLINI CHILI | Just A Pinch Recipes image

Cannellini Chili is one of our Fall and Winter favorite recipes. It smells so good cooking on the stove or in the crockpot. The perfect comfort food. Sometimes I prepare the recipe the night before, refrigerate it, and then the next day, pop it into the crockpot for about 4 hours on low. Happy to share this recipe with you! Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories Bean Soups

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 17

Ingredients

3 - tablespoons of olive oil
1 - medium onion chopped
2 - medium carrots chopped
2 - medium stalks of celery chopped
3 - large cloves of garlic, minced
1 - pound of pork (porkchops work and so does leftover pork tenderloin)
- salt and pepper to taste
1 - teaspoon gebhardts chili powder
1 - teaspoon red pepper flakes
1 - teaspoon of cumin
1/4 - teaspoon ground sage
1 - can of peeled tomatoes undrained (14 1/2 ounces)
2 - cups of beef broth
2 - tablespoons cornstarch to thicken
2 - cans of cannellini beans, rinsed and drained (14 1/2 ounces)
- grated cheddar or jack cheese
- minced cilantro if desired

Steps:

Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.

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