Adding yogurt to chili makes it rich and creamy. Once you’ve tried our recipe, it will be the only chili you’ll want to make.


5 cloves garlic, minced 2 tablespoons chili powder
2 large red onions, chopped 2 tablespoons cumin
4 poblano chiles, chopped 1/2 cup light vegetable oil, divided
4 jalapeños, chopped 4 8-ounce cans small white beans, drained
2 cups tomatillos, chopped 1 pound center-cut pork roast, cut into 1/2 inch cubes
2 teaspoons ground hot red pepper 1 pound hot Italian sausage, casing removed
2 teaspoons salt 1 pound lean ground beef
2 teaspoons white pepper 3 cups organic low-fat plain yogurt
2 bunches fresh cilantro


In large soup pot, sauté garlic, red onions, poblano chiles, jalapeños, and tomatillos in 1/4 cup of vegetable oil for about 15 minutes. In separate pan, brown cubes of pork in 1/4 cup of vegetable oil. Add sausage and ground beef until browned. Add chili powder, cumin, hot red pepper, salt, and white pepper to meat mixture. Add browned meat and beans to soup pot. Let simmer 30 minutes. Fold in fresh cilantro. Reduce heat and add yogurt.



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