MEXICAN WHITE CHILI WITH PORK  (or Chicken)   4 small servings

1 - 2 Tbsp. olive oil

3/4 cup finely chopped onion

1  lb. lean pork, or chicken breast cut into 1 inch cubes

1  1/2 cups finely chopped carrot

1  cup finely chopped red, yellow, or green bell pepper (I like color)

1  cup chopped celery

1  can diced green chilis,  preferrably fire roasted

1  tsp. dried oregano

1  tsp. ground cumin

1  tsp. salt

freshly ground black pepper

1 16 oz. can cannellini beans or white northern beans, drained, rinsed

1  14 oz can chicken broth or better yet, home made

1/2 cup water  

4 Tbsp. basil pesto or your favorite herb pesto

GARNISHES:  fresh chopped cilantro,  sour cream,  crushed tortilla chips. shredded Monterey Jack cheese.    Choose one or all.

METHOD:

Heat the oil in  a heavy soup pot or Dutch Oven.  Add onion and pork or chicken, saute over med/low heat 5 or 6 minutes til browned on all sides.

Add carrot, bell pepper and celery.  Saute another 5 minutes.

Add all other ingredients up to and including water.  Bring to a boil.  Reduce heat quickly, cover and let simmer on low heat for 30 minutes.  

Add the pesto, mix  well and serve with garnishes.

NOTE:  If you're making a double batch to freeze, add the pesto to each bowl as it is served.