Caribbean Pork Chili

Diets

Gluten free

Ingredients

Meat
- 1 1/2 lbs Pork loin, boneless roast

Produce
- 1 15 ounce can Black beans, no-salt-added
- 1/2 tsp Chipotle chile pepper, ground
- 1/4 cup Cilantro, fresh
- 1 cup Corn, frozen whole kernel
- 2 cloves Garlic
- 1 Mango, medium
- 1/4 cup Red onion shards
- 2 14 1/2 ounce can Tomatoes, no-salt added

Condiments
- 1 8 ounce can Tomato sauce, no-salt-added

Baking & Spices
- 1 tbsp Chili powder
- 1/4 tsp Salt

Oils & Vinegars
- 1 tbsp Canola oil

Nuts & Seeds
- 1/2 tsp Cumin, ground

Time
Prepare: 20M
Cook: 5H

Found on bhg.com

Description

Mango adds a tropical note to this chili. Save a step by using a jar of refrigerated ready-to-eat mangoes from your grocers produce section rather than a fresh mango. Drain and chop the mangoes and use about 1 cup in the chili; combine the remainder with chopped red onion for a sprightly topper.

Directions

In a medium bowl combine pork, chili powder, garlic, ground chile pepper (if using), cumin, and salt; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Cook half of the pork in hot oil until brown on all sides, stirring occasionally. Transfer to a 3-1/2- or 4-quart slow cooker. Repeat with the remaining pork. Add tomatoes, beans, tomato sauce, and frozen corn to pork in slow cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Combine mango, cilantro, and, if desired, onion shards. Spoon over top of each serving.

Nutrition

Nutrition Facts (Caribbean Pork Chili) Per serving: 315 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 78 mg chol., 246 mg sodium, 32 g carb., 8 g fiber, 12 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Serves: 6 servings
Prepare: PT20M
Cook Time: PT300M

bhg.com

488 2 2017-06-23 15:31:57

Title:	Caribbean Pork Chili
Descrition:	Mango adds a tropical note to this chili. Save a step by using a jar of refrigerated ready-to-eat mangoes from your grocers produce section rather than a fresh mango. Drain and chop the mangoes and use about 1 cup in the chili; combine the remainder with chopped red onion for a sprightly topper.

Caribbean Pork Chili

Meat
- 1 1/2 lbs Pork loin, boneless roast

Produce
- 1 15 ounce can Black beans, no-salt-added
- 1/2 tsp Chipotle chile pepper, ground
- 1/4 cup Cilantro, fresh
- 1 cup Corn, frozen whole kernel
- 2 cloves Garlic
- 1 Mango, medium
- 1/4 cup Red onion shards
- 2 14 1/2 ounce can Tomatoes, no-salt added