Pork & Bean Red Chili

Pork & Bean Red Chili
Pork & Bean Red Chili

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tsp vegetable oil

  • 3/4

    pound well trimmed pork tenderloin, but into 3/4 inch chunks

  • 1

    onion, coarsely chopped

  • 1

    clove garlic, minced

  • 1

    TB chili powder

  • 1

    tsp fennel seeds

  • 19 oz can red kidney beans, rinsed and drained

  • 15 oz can no salt added tomatoes

  • 7 oz jar roasted red peppers, drained and diced

  • 4 1/2 oz can chopped milk green chilies, drained

  • 1/2

    tsp salt

Directions

In a medium nonstick saucepan, heat 1 tsp of the oil until hot but not smoking over medium heat. Add the pork and cook until browned, about 5 minutes. With a slotted spoon, transfer the pork to a plate. Add the remaining 1 tsp oil to the pan along with the onion and garlic. Cook, stirring, until the onion is softened, about 4 minutes. Stir in the chili powder and fennel seeds and cook until fragrant, about 1 minute. Add the beans, tomatoes, roasted red peppers, green chilies, and salt. Bring to a boil, reduce to a simmer, and cook, breaking up the tomatoes with the back of a spoon, until slightly thickened, about 10 minutes. Return the pork to the pan and cook until warmed through, about 1 minute. Transfer to a large serving bowl and serve. 1/4: 7 g fat, 289 calories, 1.4 g sat fat, 30 g carb, 27 g protein, 55 mg chol, 818 mg sodium

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