Chipotle Pork Chili

By KDS-1

Ingredients

• 1 1/2 pounds boneless pork shoulder
• 1 tablespoon cooking oil
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped yellow or red sweet pepper (1 medium)
• 1 - 2 canned chipotle chile pepper in adobo sauce, finely chopped*
• 1 10 ounce can diced tomatoes and green chiles, undrained
• 2 15 - 16 ounce can red kidney, black, and/or pinto beans, rinsed and drained
• 1 cup beer or water
• 1/2 cup water
• 1/4 cup bottled salsa
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cloves garlic, minced
• 1/4 cup light dairy sour cream (optional)
• Fresh cilantro sprigs (optional)

Details

Servings 1
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium heat. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Stir onion, sweet pepper, chipotle, undrained tomatoes, beans, beer, water, salsa, chili powder, cumin, and garlic into meat in cooker.

2.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3.
If desired, top individual servings with sour cream and cilantro.