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Black Bean Pork Chili

    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
    1 (14 1/2-ounce) can diced tomatoes, undrained
    1 cup water
    2 teaspoons dried oregano, crushed
    1/2 teaspoon salt
    1 teaspoon lime juice
    Shredded cheddar cheese
    Nonstick cooking spray
    Flour tortillas (optional)

    Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-
    high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until
    pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
    Stir black beans, undrained tomatoes, water, oregano and salt into mixture in
    pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
    Uncover; simmer about 15 minutes more or until desired consistency.
    Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar
    cheese. Serve with tortillas, if desired.


    Makes 4 to 6 servings

    Recipe by Pork, The Other White Meat


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