Pineapple Pork Chili
Recipe from Midwest Living
This island-style chili is based on pork, kidney beans, and pineapple salsa. Serve it over rice.
Total Time: 20 mins
see savings1 poundground pork or beef
see savings1 16 ounce jarpineapple salsa
see savings1 15 ounce canred kidney beans, rinsed and drained
see savings1 8 ounce cantomato sauce
see savings1 tablespoonchili powder
see savingsPineapple slices (optional)
In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.
If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.
Per Serving: cal. (kcal) 329, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 4, carb. (g) 44, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 11, sugar (g) 20, pro. (g) 22, vit. A (IU) 777, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 852, Potassium (mg) 600, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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