Pork and White Bean Chili

After another really long week, I was so looking forward to just staying in today.  It is days like today that I love staying in and making warm, hearty dishes, like a modified version of this pork and white bean chili. 

First, I gathered my ingredients:

• 2 tablespoons olive oil
• 1 pound boneless pork loin, cut into 1-inch cubes
• 2 cups chopped yellow onion
• 1 small habanero, finely chopped and mostly de-seeded
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 cans cannellini beans, drained and rinsed
• 1 can chicken broth
• 1 avocado, peeled, pitted and coarsely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lime juice

While there are quite a few different ingredients, the preparation is really simple and straightforward.  First, warm up the olive oil in the Le Creuset French oven on medium-high heat.  Add the pork loin and brown on all sides.  You made need to do this in batches and add more olive oil, if needed. 

Once the pork is browned, remove it from the French oven and replace with the chopped onions and habanero.  Cook the onions and pepper until softened.

Mix in all of the seasonings and cook until fragrant.

Add the pork, beans and broth back into the French oven.  Bring the chili to a boil and then let it simmer uncovered until the pork is tender.  This took me about thirty minutes.

While the chili is simmering, mix the avocado, cilantro and lime juice in a small bowl.

Serve the chili topped with the avocado mixture....and enjoy!

At first, I wasn't sold on the addition of the avocado mixture.  But the chili was incredibly spicy and the avocado provided cool, creamy relief.  This dish made my lips tingle from the spiciness but I couldn't help but go back for a second bowl.

Tell me, what dishes are you enjoying this weekend?