Chunky chipotle-pork chili

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Preparation time:
15 minutes
Total time:
35 minutes
Makes:
6 Servings
Michael Alberstat


 
Michael Alberstat

Ingredients

  • 1 tbsp vegetable oil
  • garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tbsp chipotle chilies, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1  pork tenderloin
  • 796-mL can diced tomatoes
  • 1  green pepper, coarsely chopped
  • yellow pepper, coarsely chopped
  • 540-mL can red kidney beans, rinsed and drained

Instructions

  • HEAT a large saucepan over medium. Add oil, then onion and garlic. Sprinkle with chili powder, chipotle, oregano and salt. Stir occasionally until onion softens, about 3 min. Meanwhile, slice pork into bite-sized chunks. Add to onion mixture.
  • POUR in tomatoes. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 10 to 15 min. After chili has simmered 10 min, stir in peppers and beans. Cover and continue cooking until beans are warmed through, about 5 min. Remove from heat. Spoon into bowls.

Nutrition (per Serving)

calories
218 
protein
23 g
carbohydrates
24 g
fat
g
fibre
g
sodium
669 mg

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