White Bean Chili

white chiliThis chili is great in the winter. In Japan, beans can be hard to find, but you can buy them at import stores, or online. This recipe is adapted from here.

Ingredients
450g (1 lb) chicken breast
1 onion
1/2 tbsp garlic powder
1 tbsp oil
2 cans white beans (or 4 cups cooked white beans)
400mL (14oz) chicken or vegetable stock
2 cans green chiles (In Japan, these are not easily available. Instead you can use fresh peppers, such as togarashi, or a small amount of dry pepper flakes.)
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream (this amount can definitely be reduced)
1/2 cup heavy cream

Instructions

Heat the oil in a saucepan over medium heat. Saute the onion and chicken until the chicken loses its pink color.

Add the garlic powder, beans, stock, chiles, salt, cumin, oregano, pepper, and cayenne. Simmer, stirring occasionally, for 30 minutes.

Add sour cream and cream, and reheat just until simmering.

Serve with tortilla chips, shredded cheese, avocado, tomato slices, etc.

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Sweet Spicy Pork Loin

pork tenderloinIn Japan, pork loin is relatively cheap and often goes on sale. One of the small-sized pieces of meat are great for a 2-person dinner with leftovers for lunch the next day. I love the flavors in this recipe, which I originally saw here.

Ingredients
1 small pork tenderloin
1 tsp salt
1/4 tsp pepper
1/2 tsp each cumin, chili powder, and cinnamon
1/2 cup brown sugar
1 tsp chopped garlic
1/4 tsp chili oil (In Japan I use ラー油, raayu.)

Instructions

Preheat the oven to 180C/350F.

Mix the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Rub the spices all over the outside of the pork tenderloin. In a skillet over medium-high heat, brown the pork on all sides. Then place in a small oven-save pan (use something with edges).

Mix together the brown sugar, garlic, and chili oil. Spread the mixture evenly over the top of the pork tenderloin.

Bake for 25 minutes until cooked through. Let meat rest for 10 minutes before slicing.