This pork and green bean chili is lovely on its own or with a crisp green salad or a bed of rice. There's no spicy heat to this tomato less chili alternative.
Heat a deep saucepan or dutch oven over medium high heat for 1 minute. (If you'd like add 1 drop water to the cold pan, when it has evaporated, your pan is hot.)
Heat oil in pan for 1 minute.
Add ground pork but don't stir. Sear on one side until meat is golden brown, flip and sear the other side. Break up into pieces and cook until no pink remains.
Drain off liquid as needed during the process to encourage browning.
Add the onions and celery and cook until tender, about 3-4 minutes.
Add garlic and cook for another minute.
Add basil, oregano and marjoram to pot and briefly fry until aromatic (about 1 minute).
Add soup stock, cider vinegar and Worcestershire sauce.
As the liquid is heating, mix cornstarch with a bit of water until well dissolved.
Add cornstarch mix to pot and bring to boil, stirring frequently as sauce thickens.
Reduce heat and bring to low simmer.
Add kidney beans and green beans to pot, heat through, about 5-8 minutes.
Add salt and pepper, taste and adjust seasoning.
Serve with rice or simply as is.
Notes
Double the recipe and freeze any leftovers for a quick and easy weeknight dinner.