Sweet Potato and Pork Chili
By LJackson
Ingredients
- 1 Tbsp canola oil
- 1 1/2 cups chopped white onion
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 3/4 lb boneless center-cut pork loin, cut into 1/2 inch cubes
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp unsweetened dark-chocolate powder
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2/3 cups low-sodium vegetable stock
- 1 14 oz can diced tomatoes
- 1 chipotle pepper in adobo sauce, diced
- 1 Tbsp adobo sauce
- 1 15 oz can navy beans, rinsed and drained
- 1/2 cup chopped fresh cilantro (plus more for serving, optional)
- 4 Tbsp nonfat Greek yogurt (optional)
Details
Preparation time 15mins
Cooking time 105mins
Preparation
Step 1
1. Heat the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic, and sweet potato; cook 8-10 minutes, until tender. Season the pork with the salt and black pepper; add the meat to pot and cook until browned, stirring frequently, about 5 minutes.
2. Mix in the chili powder, cumin, dark-chocolate powder, oregano, and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Stir in the navy beans and cilantro; cook until heated through, about 3 minutes. Serve the chili topped with more cilantro and a dollop of yogurt if desired.
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