Soup, Chili & Stew
Iowa State White Chili
Chef Jeff adapted this lightning-quick method to prepare chili from a prizewinning recipe he developed at the Waukee, Iowa, Hy-Vee store.
Servings and Ingredients
|8 slice(s)||Hy-Vee peppered bacon, diced|
|1 c.||white onion, diced|
|1 c.||green bell pepper, diced|
|1 lbs.||Hy-Vee Kitchen Hickory House smoked pork loin, cooked and cubed|
|2 c.||Hy-Vee half-and-half|
|2 c.||Hy-Vee chicken broth|
|1||(1-oz.) packet Hy-Vee chili seasoning|
|1||(8-oz) pkg. shredded pepper Jack cheese|
|2||(15-oz. each) cans Hy-Vee great northern beans, drained and rinsed|
|1||(15.5-oz.) can Hy-Vee chili style beans in chili gravy|
|2 tbsp.||Hy-Vee corn starch|
|Hy-Vee white rice, cooked, hot, for serving|
Things To Grab
- Large pot
- Paper towel
- Small bowl
- In a large pot, cook bacon over medium heat for 5 minutes or until crispy, stirring occasionally. Transfer cooked bacon to a paper-towel lined plate. Do not drain grease from pot.
- In the same pot, cook onion and bell pepper for 1 minute. Add pork loin and cook 1 minute. Stir in half-and-half, broth, chili powder, and reserved bacon pieces and bring to a boil. Stir in cheese until completely melted; reduce heat to maintain a simmer.
- In a small bowl, whisk together cornstarch and water until smooth; whisk into chili to thicken. Increase heat to high, and boil for 30 seconds. Remove from the heat. Carefully stir in northern beans and chili beans to avoid breaking or mashing the beans.
- To serve, spoon chili over white rice.
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 930mg
- Total Carbohydrates: 26g
- Protein: 20g
Vitamin A 15%
Vitamin C 20%
Hy-Vee Seasons Fall 2016.