Adding yogurt to chili makes it rich and creamy. Once you’ve tried our recipe, it will be the only chili you'll want to make. Pork, White Bean and Poblano Chili Go to recipes By Stonyfield Gluten Free Main Dishes Soups MexicanAdding yogurt to chili makes it rich and creamy. Once you've tried our recipe, it will be the only chili you'll want to make. Ready In: 1 hr 5 mins Level: Easy Prep: 10 mins Cook: 50 mins Yields: 8 Servings Print RecipeIngredients5 cloves garlic (minced)2 large red onions (chopped)4 poblano chilies4 jalapeños32 oz small white beans (4 - 8oz cans, drained)2 bunches fresh cilantro2 tsp ground hot red pepper2 tsp salt2 tsp white pepper2 Tbsp chili powder2 Tbsp cumin1/2 c light vegetable oil (divided)2 c tomatillos (chopped)3 c S Stonyfield Organic Low Fat Plain Yogurt1 lb center cut pork roast (1/2 inch cubes)1 lb hot Italian sausage (remove casing)1 lb lean ground beefdirectionsStep 1In large soup pot sauté garlic, red onions, poblano chilies, jalapenos, and tomotillos in 1/4 cup of vegetable oil for about 15 minutes.Step 2In separate pan sauté, brown cubes of pork in 1/4 cup of vegetable oil.Step 3Add sausage and ground beef until browned.Step 4Add chili powder, cumin, hot red pepper, salt and white pepper.Step 5Add browned meat and beans to soup pot.Step 6Let simmer 30 minutes.Step 7Fold in Fresh Cilantro.Step 8Reduce heat and add yogurt.