Pork & Bean Red Chili

By Melzie

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

Preparation

Step 1

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