Pork and Black Bean Chili

Serves 4 • Gluten Free

• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• ¾ pound pork tenderloin, trimmed and cut into ½-inch pieces
• 1 (15½-ounce) can black beans, rinsed and drained
• 1½ cups reduced-sodium chicken broth
• 1 (4½-ounce) can chopped mild green chiles, drained
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup shredded reduced-fat Cheddar cheese
• ¼ cup fat-free sour cream

1 Spray large saucepan with nonstick spray and set over medium heat. Add onion, bell pepper, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add pork and cook, stirring, until lightly browned, about 3 minutes.

2 Stir beans, broth, chiles, chili powder, cumin, salt, and pepper into saucepan. Bring to boil. Reduce heat and simmer, stirring occasionally, until pork is tender and flavors are blended, about 10 minutes.

3 Ladle chili into 4 bowls and serve with Cheddar and sour cream.

Per serving (1 cup chili, 1 tablespoon Cheddar, and 1 tablespoon sour cream): 277 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 43 mg Chol, 833 mg Sod, 26 g Total Carb, 6 g Sugar, 8 g Fib, 26 g Prot, 137 mg Calc. PointsPlus value: 6