Black Bean Pork Chili
Recipe from Smithfield

This easy chili is sure to keep you warm this fall!


Black Bean Pork Chili

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Ingredients
  • 1  6-ounce package
    Smithfield Mesquite Lime Pork Strips, roughly chopped
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  • 1 
    medium red bell pepper, diced
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  • 1 
    medium yellow onion, diced
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  • 4 
    cloves garlic, minced
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  • 1 1/2  teaspoons
    ground cumin
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  • 2  15-ounce cans
    black beans, rinsed and drained
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  • 1  14.5-ounce can
    diced tomatoes, undrained
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  • 1  cup
    water
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  • 2  teaspoons
    dried oregano, crushed
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  • 1/2  teaspoon
    salt
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  • 1  teaspoon
    lime juice
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  • 1  tablespoon
    olive oil
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  •  
    Cheddar cheese, shredded, optional
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Directions
1.
Heat a large, heavy bottomed pot over medium-high heat, add oil. Add pork, bell pepper, onion, garlic, and cumin.
2.
Cook and stir until vegetables are tender, stirring occasionally. Stir black beans, pork strips, undrained tomatoes, water, oregano, and salt into mixture in pot. Bring to boiling; reduce heat. Simmer uncovered about 15 minutes more or until desired consistency.
3.
Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese.
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