French Cassoulet-Inspired Chili with White Beans

Name: French Cassoulet-Inspired Chili with White Beans
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 1½ lb (680 g) ground pork (80/20 blend); 8 oz (225 g) duck confit, shredded, skin and bones removed, meat shredded; 4 can (15 oz each) (1700 g) canned great northern beans, drained and rinsed, drained and rinsed; 1 whole (150 g) yellow onion, medium, diced into ¼-inch pieces; 2 medium (100 g) shallots, minced; 6 cloves (30 g) garlic cloves, minced; 6 sprigs (8 g) fresh thyme sprigs, whole sprigs, tied together with kitchen twine (or dried thyme, 1.5 tsp); 2 whole bay leaves; 1 cup (240 ml) dry white wine; 2 cup (480 ml) unsalted chicken stock; 1 can (14.5 oz) (410 g) canned diced tomato (with juice); 2 tbsp (30 g) tomato paste; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 g) Dijon mustard; to taste sea salt; to taste freshly ground black pepper; 3 tbsp (12 g) fresh flat-leaf parsley, chopped (for garnish) (optional)

From the MyKitchenBank Kitchen

A sophisticated slow-cooker chili that marries French cassoulet tradition with modern comfort food. Ground pork and shredded duck confit combine with creamy white beans, aromatics, and a blend of thyme, bay leaf, and white wine for depth. The long, gentle cooking melds flavors into a rich, warming dish that feels rustic yet refined—ideal for cool evenings or entertaining.

Prep: 25 min
Cook: 4 hr
Total: 4 hr 25 min
Makes: 6 servings (about 8 cups total)

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Ingredients

6 servings

1½ lb (680 g) ground pork (80/20 blend)
8 oz (225 g) duck confit, shredded, skin and bones removed, meat shredded
4 can (15 oz each) (1700 g) canned great northern beans, drained and rinsed, drained and rinsed
1 whole (150 g) yellow onion, medium, diced into ¼-inch pieces
2 medium (100 g) shallots, minced
6 cloves (30 g) garlic cloves, minced
6 sprigs (8 g) fresh thyme sprigs, whole sprigs, tied together with kitchen twine (or dried thyme, 1.5 tsp)
2 whole bay leaves
1 cup (240 ml) dry white wine
2 cup (480 ml) unsalted chicken stock
1 can (14.5 oz) (410 g) canned diced tomato (with juice)
2 tbsp (30 g) tomato paste
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 g) Dijon mustard
to taste sea salt
to taste freshly ground black pepper
3 tbsp (12 g) fresh flat-leaf parsley, chopped (for garnish) (optional)

Equipment (6)

Large (6- to 7-quart) slow cooker
Large heavy-bottomed skillet or Dutch oven
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board
Colander (for rinsing canned beans)

Steps

Before you start

Read through the recipe—slow cooking takes 4 hours, so plan accordingly
If using shelf-stable duck confit, remove it from oil and shred it beforehand; jarred versions work perfectly
Have your slow cooker on hand and ready to go
Peel and mince garlic and shallots while the pork browns

1
Brown the pork
- Heat a large heavy-bottomed skillet over medium-high heat.
- Add the ground pork and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes until the meat is no longer pink and beginning to brown lightly.
- Do not fully crisp it; you want it still slightly tender.
- Drain excess fat if there is more than 1 tablespoon pooling in the pan, then set the pork aside on a plate.
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Ready when: No pink visible, light browning on the edges
Tip: Avoid breaking the pork too finely—you want small pieces, not a paste. Overcooking at this stage will make it tough.
2
Sauté aromatics
- In the same skillet, add the olive oil over medium heat.
- Add the diced onion and minced shallots, stirring occasionally, for 4–5 minutes until softened and fragrant.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until the raw garlic smell fades and the mixture is golden.
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Ready when: Onions and shallots are translucent, garlic is fragrant and no longer raw
Tip: Keep the heat at medium to prevent the garlic from burning, which would turn bitter.
3
Deglaze and build the base
- Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to lift any browned bits from the pork.
- Let the wine reduce for 2 minutes, cooking off some of the alcohol so the flavor mellows.
- Stir in the tomato paste and Dijon mustard, cooking for 1 minute until the paste darkens slightly and is fully incorporated.
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Ready when: Wine has reduced by about half, tomato paste is darkened and fragrant
Tip: The mustard adds subtle depth without making the chili spicy—it's a cassoulet nod to French technique.
4
Transfer to slow cooker
- Transfer the aromatics and reduced wine mixture to a large (6- to 7-quart) slow cooker.
- Add the browned pork, shredded duck confit, drained white beans, diced tomatoes with juice, chicken stock, and the thyme sprigs (tied together) and bay leaves.
- Stir gently to combine all ingredients evenly.
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Ready when: All ingredients are evenly distributed in the slow cooker
Tip: Tying the thyme and bay leaves together makes them easy to remove after cooking.
5
Slow cook the chili
- Cover the slow cooker and set it to low heat.
- Cook for 4 hours, stirring once at the 2-hour mark to ensure even cooking and prevent sticking on the bottom.
- The chili should bubble very gently at the edges—if you see vigorous boiling, your slow cooker runs hot; reduce to the lowest setting.
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Ready when: Beans are creamy and break apart easily, liquid has thickened slightly, flavors are deep and unified
Tip: If your slow cooker runs very hot, check at the 3-hour mark; don't let the liquid reduce too much or the chili will become dry.
6
Finish and season
- Remove the tied thyme sprigs and bay leaves.
- Taste the chili carefully and season with sea salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon of salt and adjust incrementally—remember that the duck confit and chicken stock already contain some salt.
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Ready when: Seasoning is balanced; flavors are bold but not over-salted
Tip: Taste from the middle of the pot where all ingredients are well-mixed, not just from the edges.
7
Serve
- Ladle the chili into bowls and garnish with fresh chopped parsley if desired.
- Serve hot, optionally with crusty bread, grated Gruyère cheese, or a simple green salad to balance the richness.
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Tip: The chili will thicken as it cools; if serving the next day, you may need to add a splash of broth to loosen it again.

Good to know

Tips

Duck confit (preserved duck leg or thigh meat in its own fat) is sold jarred in gourmet and specialty groceries. Brands like Rougie and D'Artagnan are reliable; the fat renders out as the chili cooks, adding richness without greasiness.
This chili's body comes entirely from the beans and long cooking, never from flour or cornstarch, keeping it true to cassoulet tradition while lighter than stovetop chilies.
For a thicker, more stew-like consistency, mash some of the beans against the side of the slow cooker at the 3-hour mark with the back of a spoon.
Pair with Alsatian Riesling, Burgundy Pinot Noir, or a French Côtes du Rhône red to echo the cassoulet inspiration.

Make ahead

The chili can be fully made and cooled 1 day ahead; store in an airtight container in the refrigerator. To serve, reheat gently in a pot over low heat with a splash of stock if needed, or transfer to the slow cooker and warm on low for 1–2 hours.

Storage & reheating

Room temperature: cool completely before covering; store for up to 2 hours. Refrigerator: in an airtight container for up to 4 days; reheat gently in a pot over low heat with a splash of stock if it has thickened. Freezer: in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator, then reheat on low heat, stirring occasionally, until warmed through.

Substitutions

duck confit, shredded → 8 oz (225 g) shredded roasted duck skin and meat, or 6 oz (170 g) good-quality duck prosciutto, finely chopped. If duck confit is unavailable, shredded duck from a rotisserie duck (skin included for richness) works well. Duck prosciutto adds a deeper salt and umami note.
canned great northern beans, drained and rinsed → 4 cups (960 ml) cooked dried white beans (cannellini or haricot), drained. If using dried beans, soak 2 cups (400 g) overnight, then boil until tender (about 1.5 hours) before adding to the slow cooker.
dry white wine → 1 cup (240 ml) apple cider or additional chicken stock. Cider adds sweetness; stock makes it milder. Avoid using red wine, which will muddy the white bean flavor.
fresh thyme sprigs → 1.5 tsp dried thyme mixed with 2 tsp fresh sage, chopped. Sage is traditional in cassoulet and adds earthiness; use less than fresh because dried herbs are concentrated.