For a twist on traditional chili, try this healthy and satisfying recipe full of beans and pork.
Recipe from Better Homes and Gardens
2 tablespoons cooking oil
3 pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2 medium onions, peeled and chopped
4 cloves garlic, minced
3 19 ounce can cannellini beans, rinsed and drained
2 14 ounce can reduced-sodium chicken broth
1/3 cup lime juice
1 teaspoon ground chipotle chili pepper
1/2 - 1 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.
Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
Per Serving: cal. (kcal) 428, Fat, total (g) 17, chol. (mg) 60, sat. fat (g) 5, carb. (g) 45, Monosaturated fat (g) 7, Polyunsaturated fat (g) 4, fiber (g) 11, sugar (g) 13, pro. (g) 29, vit. A (IU) 389, vit. C (mg) 20, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 820, Potassium (mg) 409, calcium (mg) 131, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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