Over breakfast today, I mentioned to my mom that I’ve been thinking about making chili. She said that she had some ground pork in the refrigerator – would I want to use that? Sure, why not? As much as I love beef chili (ground or chunky), I thought a free pound of pork could serve as a great inspiration.

So after work, I made a pot of comforting, bubbly, delicious chili.

Pork and Vegetable Chili
1-2 tbsp oil
1 medium onion, chopped
2 ribs celery, small dice
2 carrots, small dice
3-4 cloves garlic
2 Tbsp chili powder
1 Tbsp coriander
1 Tbsp cumin
Salt and Pepper to taste
1 pound ground lean pork
1 Large can good diced tomatoes
Kernels of 2 corn on the cob
1 can white beans

In a large pan heat oil over medium heat. Add onion, celery, carrots, and garlic. Saute for 5-7 minutes.

Add spices, and season with salt and pepper. Cook for another 10 minutes and add ground pork. Continue to cook, breaking up pork into small pieces. When pork is no longer pink inside, add tomatoes, corn, and beans. Bring to a boil, lower the heat and simmer the chili, adding water as necessary for desired consistency. I simmered the chili for about 45 minutes.

Time to eat!

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