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
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
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
You'll also love
- Potato Stuffed Kielbasa 0/5 (0 Votes)
- Slow-Roasted Pork Shoulder with... 0/5 (0 Votes)
Review this recipe