White Bean Chilli

White Bean Chilli

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Try this great recipe for white bean chilli. Knorr Vegetable Stock, cumin and fennel are mixed to create a fragrant paste, which is then rubbed into the slices of pork belly. The smoothness of the beans combined with the salty pork is mouth-watering.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time80 minutes


  • 1 Knorr Vegetable Stock Pot
  • 30 ml Olive oil, divided
  • 5 ml Robertsons Cumin
  • 2 ml Fennel seeds
  • 400 g Pork belly, sliced
  • 1 Large onion, finely chopped
  • 2 Cloves crushed garlic
  • 2 Green chillies, finely chopped
  • 2 x 400 g Tin white beans, drained
  • 250 ml Water


  • Heat the Knorr Vegetable Stock Pot in a small saucepan with 15 ml of olive oil. Add the cumin and fennel seeds, stir to make a paste.
  • Rub the paste into the belly pork slices and set aside.
  • Preheat oven to 180°C.
  • Heat the remaining oil in a large pot over medium heat. Add the onions, garlic and green chillies and cook for 5 minutes, until onion has softened. Add the pork belly. Stir for a few minutes until the pork is combined with the onions and beginning to brown.
  • Add the beans and the water. Bring to the boil. Transfer to an oven proof casserole dish, cover with a lid and place in the oven for 45 minutes, until the mixture is thick and fragrant. Stir and put back into the oven uncovered for a further 10-15 minutes. Serve immediately.
  • Serve with a fresh, vibrant salad with a light lemon dressing.