Recipe: Chili Bianco

1-1/2 tsp ground cumin
1 c cooked wild or black rice*
1 can ceci (garbanzo) beans*
16 oz can white corn, drained
14-1/2 oz can chicken broth
1/2 c chopped onion
1/2 lb ground pork
1 clove garlic
1 can cannellini beans*
4 oz can green chilies, drained (Opt: one fresh chili)
1/8 tsp hot pepper sauce
Chopped parsley
*Available at ATI

In a 4 qt saucepan, saute onion and garlic until onions are soft. Add pork and cook until pork is no longer pink, about 10 minutes. Stir in cumin, rice, beans, chilies, corn, hot pepper sauce, and broth. Cover and simmer 20 minutes. Serve each portion in a warm bowl garnished with parsley. I like to drizzle a baguette with olive oil, cover with grated Parmigiano Chesse, and toast to serve along with this “chili”.