| Fast Prep

pork and poblano chili

prep: 25 minutes | slow cook: 7 to 8 hours (low) or 3½ to 4 hours (high) | MAKES: 6 to 8 servings (1½ cups each)

• 2 fresh poblano chile peppers, halved and seeded (tip)
• 1 green sweet pepper, halved and seeded
• 3 cloves garlic
• 1½ lb. lean ground pork
• 1 cup chopped onion
• 2 15-oz. cans Great Northern beans, rinsed and drained
• 1 16-oz. jar mild or medium green salsa
• 1 14.5-oz. can chicken broth
• 1½ tsp. ground cumin
• ¼ cup snipped fresh cilantro
• Corn chips or baked tortilla strips* (optional)
• Sour cream (optional)

1. In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped; set aside. In a large skillet cook pork and onion over medium heat until meat is browned and onion is tender. Drain off fat. Add pepper mixture; cook and stir 2 to 3 minutes more or until peppers are tender.

2. In a 3½- or 4-qt. slow cooker combine meat mixture and the next four ingredients (through cumin).

3. Cover and cook on low 7 to 8 hours or on high 3½ to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher.

4. Before serving, stir in cilantro. If desired, serve with corn chips and sour cream.

PER SERVING: 430 cal., 19 g fat (7 g sat. fat), 74 mg chol., 1,152 mg sodium, 37 g carb., 9 g fiber, 4 g sugars, 27 g pro.

*TIP: For baked tortilla strips, preheat oven to 350°F. Brush flour tortillas with vegetable oil and sprinkle with chili powder. Cut tortillas into ½-inch strips. Place in a single layer on a baking sheet and bake 5 to 10 minutes or until golden and crisp; cool.