White Chili From Smithfield®

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 smithfield® garlic & herb seasoned lamb loin filet, cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 (32 ounce) carton no-salt-added chicken stock
• 2 (15 ounce) cans great northern white beans
• 1 pound yukon gold potatoes, diced
• 1 (16 ounce) package frozen corn kernels
• 2 (4 ounce) cans fire-roasted diced green chile peppers
• 1 (14.75 ounce) can cream-style corn
• 1 1/2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon minced garlic
• 1 (16 ounce) container light sour cream
• 2 tablespoons minced fresh cilantro

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• heat oil in 6-quart stock pot. stir fry lamb cubes 7 minutes on high heat. add onion; stir fry 5 minutes.
• stir in remaining ingredients except sour cream and cilantro. bring to a boil over medium-high heat; boil 15 minutes. reduce heat and simmer 30 minutes, stirring occasionally.
• remove chili from heat. stir in sour cream and cilantro just before serving.