Chunky Chipotle Pork Chili
1 small onion, chopped
2 teaspoons bottled minced garlic (or 4 cloves minced)
1 tablespoon cooking oil
12 ounces pork tenderloin, cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red bell pepper, cut into 1/2-inch pieces
1 cup beer or beef broth
1/2 cup bottled picante sauce or salsa
1 to 2 tablespoons finely chopped canned chipotle chile in adobo sauce
1 can (15 ounces) small red beans or pinto beans, rinsed and drained
1/2 cup sour cream
Fresh cilantro or flat-leaf parsley sprigs (optional)
In a large saucepan, cook onion and garlic in oil over medium-high heat about 3
minutes or until tender. Toss pork with chili powder and cumin; add to saucepan.
Cook and stir until pork is brown. Add bell pepper, beer or beef broth, picante
sauce or salsa, and chipotle. Bring to a boil; reduce heat. Cover and simmer
about 5 minutes, or until pork is tender. Stir in beans; heat through. Serve
with sour cream. If desired, garnish with cilantro or parsley.
Makes 4 servings.
Approximate values per serving: 328 calories, 11 g fat, 65 mg cholesterol, 26 g
protein, 29 g carbohydrates, 7 g fiber, 625 mg sodium, 30 percent calories from