Ingredients
Units
Scale
- 1 pound ground pork
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 small butternut squash, peeled, seeded and cubed
- 1 14.5 oz. can black beans, rinsed and drained
- 1 14.5 oz. can white cannellini beans, rinsed and drained
- 1 14.5 oz. can garbanzo beans, rinsed and drained
- 2 15 oz. cans petite diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 tablespoon Chinese Five Spice
- 1 tablespoon sambal oelek (red chili paste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh cilantro, chopped
- 1 avocado, thin sliced for garnish
- Sour cream for garnish
Instructions
- In a large Dutch oven, sauté the pork on medium-high heat until just browned, breaking pork into bits while cooking. Remove the pork and let it sit on paper towels to drain. Wipe out the pot with paper towels.
- Add 1 tablespoon canola oil to the pot over medium-high heat. Sauté the garlic and onions until translucent, about 2 minutes. Add in the bell peppers and butternut squash, and sauté another 5 minutes until peppers are just softened.
- Stir in the black beans, cannellini beans, garbanzo beans, and tomatoes and let cook for 2 minutes.
- Stir in the cumin, coriander, Chinese Five Spice, sambal oelek, salt, and pepper. Cover and simmer for 10 minutes.
- Add the pork back into the chili and stir to combine well. Let simmer another 5 minutes, uncovered.
- Garnish the chili with fresh cilantro, avocado slices and a dollop of sour cream. Serve with a side of our Jalapeño Corn Bread.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stove-top
- Cuisine: Asian-Fusion
Nutrition
- Serving Size:
- Calories: 401
- Sugar: 6.4 g
- Sodium: 805.3 mg
- Fat: 16.9 g
- Carbohydrates: 39.2 g
- Protein: 25.3 g
- Cholesterol: 51.2 mg
