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Dinner recipe · from the recipe book

Tuscan Pork and Cannellini Coconut Chili

Tender braised pork shoulder and creamy cannellini simmer in a tomato-coconut broth scented with fennel-like herbs, rosemary and garlic, finished with Parmesan and fresh basil.

Tuscan Pork and Cannellini Coconut Chili

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • 1¼ tsp1.5 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 14 oz400 gDiced tomatoes, canned
  • 1½ cups360 gLow-sodium chicken broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 4¾ cups chopped100 gKalestems removed, chopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Pat the pork shoulder dry and season it with half the salt and the black pepper.
  2. Heat half the olive oil in a Dutch oven over medium-high heat. Brown the pork in two batches, about 4 minutes per batch, and transfer it to a plate.
  3. Lower the heat to medium and add the remaining olive oil, then the onion, carrot and celery. Cook, stirring, until softened, about 6 minutes.
  4. Stir in the garlic, tomato paste, oregano, rosemary, red pepper flakes and paprika and cook for 1 minute until fragrant.
  5. Add the canned tomatoes and chicken broth, scraping up the browned bits, then return the pork and its juices to the pot.
  6. Bring to a boil, cover, reduce to a gentle simmer and cook for 75 minutes, until the pork is fork-tender (well past 145°F (63°C)).
  7. Stir in the coconut milk and great northern beans and simmer uncovered for 15 minutes, until the chili thickens slightly.
  8. Add the kale and cook 5 minutes until wilted. Season with the remaining salt.
  9. Ladle into bowls and top with the Parmesan and basil.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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