Roasted Tomato Chili
olive oil, tomatoes, green onions, serrano peppers, pork loin, bacon, garlic, cannellini beans, lime, chili powder, tomato paste, cilantro, Greek yogurt
Soups and Salads
As we tackle our way through fall and the latter half of football season, things start a-changin’. Most notably: the weather! When the chill of late fall is in the air, it’s time for hearty, insides-warming soups and chilis.
So we huddled up to bring you a spicy, porky, and rich chili that’s augmented with one thing almost everyone seems to love…bacon. You’re welcome!
Extra virgin olive oil, as needed
10 tomatoes on the vine, stems removed and cut in half
Coarse kosher salt, to taste
Black pepper, to taste
12 green onion stalks
3 serrano peppers, or to taste
1 ¾ pounds pork loin, cut into ½-inch chunks
8 strips bacon, cooked until crispy and then crumbled
3 tablespoons minced garlic, or to taste
1 (15-ounce) can cannellini beans, rinsed and drained
The juice of 1 lime
1 tablespoon chili powder
2 tablespoons tomato paste
½ cup water
Fresh cilantro leaves, for serving
Plain Greek yogurt or sour cream, for serving
Preheat oven to 350 degrees F.
Line two baking sheets with aluminum foil. Drizzle with a little olive oil and spread oil over the foil to help prevent sticking. Fill one baking sheet with the tomato halves, cut-side up. Drizzle with additional olive oil and then sprinkle generously with kosher salt and black pepper. Fill the other baking sheet with the green onions and serrano peppers. Drizzle and season as you did the tomatoes.
Roast the vegetables in the middle of the oven for 60 minutes. (If your green onions and peppers look done after 50 minutes, remove early. But let the tomatoes finish).
Transfer the tomatoes to a Crock-Pot or other slow cooker.
Remove the stems of the peppers and roughly chop into thin rounds, keeping the seeds and innards. Place into the slow cooker.
Roughly chop the green onions and place all but ¼ of the roasted green onion bits into the slow cooker. Set aside the remaining green onion pieces for garnish.
Add into the slow cooker the pork, ⅔ of the bacon bits, the garlic, beans, lime juice, chili powder, tomato paste, and water. Cover and cook on high for 4 hours.
To serve, ladle chili into a bowl. Top with a dollop of Greek yogurt or sour cream, some fresh cilantro, some roasted green onion pieces, and some bacon bits. Season with black pepper to serve!