Black Bean Pork Chili
Lime juice adds a tangy spark to this chili. Bring out for tailgating or just to warm up after a long day outside. Serve with fresh vegetables and dip.
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 (14.5-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, warmed for accompaniment (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 servings.
Recipe provided courtesy of National Pork Board.