Black Bean Pork Chili

  1. 1 pound lean ground pork
    1 medium red OR green bell pepper, chopped
    1 medium onion, chopped
    4 cloves garlic, minced
    1 1/2 teaspoons ground cumin
    2 (15-ounce) cans black beans, rinsed and drained
    Flour tortillas (optional)
  2. 1 cup water
    2 teaspoons dried oregano, crushed
    1/2 teaspoon salt
    1 teaspoon lime juice
    Shredded cheddar cheese
    Nonstick cooking spray
    1 (14 1/2-ounce) can diced tomatoes, undrained
  1. Coat heavy, large covered pot with nonstick cooking spray. Heat over medium- high heat.
  2. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
  3. Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
  4. Uncover; simmer about 15 minutes more or until desired consistency.
  5. Stir in lime juice. Ladle into soup bowls.
  6. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
  7. Makes 4 to 6 servings
  8. Recipe by Pork, The Other White Meat

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases