Pork and Poblano Chili

This substantial, satisfying "verde" chili, made with lean boneless pork and fiber-rich cannellini beans, gets its zesty kick from a couple of different kinds of peppers. It's definitely a great make-ahead dish that tastes better 1 to 3 days after it's made, or you can freeze it for up to a month and pull it out on a night when your family needs a warming, hearty dinner. Heat on low in the microwave, stirring occasionally, until it is thawed. Then heat until very hot either in the microwave or a warm oven.

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