Try My Unusual Cannellini Pork Chili with Avocado and EVOO-Garlic Crostini’s

My chili recipes are never the same. I use all kinds of beans, seasonings, spices and protein. However, every now and then I made the traditional one. Today, I decided to experiment with Cannellini beans because they are large and creamy. The result was fantastic.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: ($6.31) or $2.10 /per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients for the chili 
1 cup of boneless pork stew cut in 1” cubes ($1.96)
1 tbsp. Adobo (.15)
1 Sazón envelope (.15)
¾ cups of frozen sweet corn (.45)
1 can of Cannellini beans ($1.20)
2 tbsp. tomato sauce (.15)
2 tbsp. minced dried onions (.25)
 
Ingredients for the crostini’s garlic sauce
½ loaf of French bread cut slanted (.60)
4 cloves of garlic (.15)
5 tbsp. olive oil (1 ½ to marinate and 3 ½ for the crostini’s garlic sauce ($1.25)
Salt pepper to taste (for the crostini’s)
 
Directions for the chili

1. Season the pork with Adobo.
2. In a skillet on med high, sear the pork to brown it.
3. Add the Sazón envelope, dried onions and stir.
4. Add the tomato sauce, corn, 1¼ cup of water and bring it to a boil.
5. Reduce to med low, taste to adjust saltiness if needed, cover and cook for 10-15 minutes.

 
Directions for the crostini’s and garlic sauce (Do this while the chili cooks)

1. Mash or mince the garlic, add salt and pepper to taste and the olive oil.
2. Cut the French bread slanted, place in a baking dish cover with foil or parchment paper.
3. Spread the garlic sauce and bake at 375 degrees for about 8 to 10 minutes, checking for browning half way through.