Pork Sweet Potato and Navy Bean Chili
1 1/2 cups chopped white onion
1 medium carrot, chopped
2 celery stalks, chopped OR Beau Monde seasoning / celery salt on pork
3 garlic cloves, minced
1 large sweet potato, peeled and diced
3/4 pound boneless center-cut pork loin / “Country Style Boneless Ribs”, cut in 1/2-inch cubes
1/4 teaspoon salt (don’t use much salt but it is plenty flavorful for me)
1/2 teaspoon freshly ground black pepper
14 oz. can diced tomatoes
1 chipotle pepper in adobo sauce, diced - I omit
1 tablespoon adobo sauce (or chipotle mexican-style cooking sauce) - omitted
15 oz. can navy beans, rinsed and drained (cooked from dried, frozen)
enough (vegetable) stock to just cover ingredients - about 2 C
If making this in a slow cooker (I cook on stovetop), add spices in the last hour so ground spices remain potent:
1/2 tablespoon chili powder (modified from original recipe had 1 T)
1/2 tablespoon cumin (modified from original recipe had 1 T)
1 teaspoon unsweetened dark-chocolate powder ( natural cocoa)
1 teaspoon dried oregano
1 teaspoon ground cinnamon
Optional for serving: chopped cilantro and plain Greek yogurt (or sour cream).
Stovetop method:
Cook onion, carrot, celery, garlic and sweet potato in oil 8-10 minutes until tender. season pork with s&p and add to pot until browned, about 5 minutes. mix in chili powder, cumin, chocolate powder, oregano and cinnamon, cook 2 minutes. add 2 cup veg stock, tomatoes, chipotle pepper and adobo sauce. bring to boil, then reduce heat to low. Cover and simmer, stirring occasionally about 1 hour. stir in navy beans and (optional - I don’t use) cilantro, heat about 3 minutes.
Credit: Chowhound poster foodcompletesme
