Autumn Green Tomato and White Bean Chili

Prep Time: 10 mins | Cook Time: 60 mins | Serves: 6

Ingredients:

3 c. green tomatoes, roughly chopped

1 yellow onion, roughly chopped

1 yellow bell pepper, deseeded and roughly chopped

½ jalapeno pepper, deseeded and finely chopped

2 cloves garlic, finely chopped

1 Tbs olive oil

1 ½ tsp cumin

½ tsp chili powder

½ tsp oregano

4 cans reduced sodium, or no salt added white beans (ie: navy, great northern, cannellini, pinto)

1 cup light beer or chicken broth

8 oz shredded pork or chicken

½ tsp salt, or to taste

½ fresh lime, juiced

Directions:

• Wash and prep all produce. Heat olive oil in large pot over medium-high heat. And all veggies and spices until lightly browned and well softened.

• Add canned beans with juices, stir to combine, and then bring to a gentle boil. Reduce heat to low and simmer for 30-60 mins, adding beer or chicken broth as needed to maintain desired consistency.

• Add in shredded pork and salt to taste. Simmer another 10 minutes or until heated through. Squeeze in fresh lime juice just before serving.

• Serve with fresh cilantro, sliced avocado and a dollop of Greek yogurt or sour cream. Enjoy!

Tips:

• Cook pork loin or chicken breast ahead in the crockpot with an inch of water, 2 bay leaves, 3 smashed garlic cloves, and a pinch of black pepper corns. Once fork tender, remove the meat from the liquid, discarding any visible fat, and fork shred the meat. Portion shredded meat into airtight containers and store in fridge or freezer for later use.

• Substitute no salt added canned tomatoes or tomatillos if green tomatoes are unavailable.

• Add hominy or corn for added texture and flavor if you prefer.

• Portion and store chili in fridge for up to five days, or in freezer for up to six months.

Nutrition: (per 2 cup serving) 367 calories, 4 g total fat, 1 g sat fat, 56 g carb, 16 g fiber, 26 g protein, 548 mg sodium.