| Fast Prep
caribbean pork chili
prep: 25 minutes | cook: 30 minutes | MAKES: 6 servings (1⅓ cups each)
- 1½ lb. boneless pork loin roast, cut into 1-inch pieces
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. canola oil
- 2 14.5-oz. cans diced tomatoes, undrained
- 1 15-oz. can black beans, rinsed and drained
- 1 8-oz. can tomato sauce
- 1 cup frozen whole kernel corn
- 1 Tbsp. chili powder
- 2 cloves garlic, minced
- ½ tsp. ground chipotle chile pepper (optional)
- ½ tsp. ground cumin
- ⅛ tsp. ground allspice
- Toppings such as chopped mango, fresh cilantro, and/or sliced red onion (optional)
1. Sprinkle pork with salt and black pepper. In a 4- to 5-qt. pot heat oil over medium-high heat. Cook pork, half at a time, in hot oil until browned. Return all pork to pot. Add the next nine ingredients (through allspice). Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 30 minutes or untll pork is tender, stirring occasionally. If desired, serve with toppings.
PER SERVING: 288 cal., 7 g fat (2 g sat. fat), 71 mg chol., 965 mg sodium, 24 g carb., 6 g fiber, 6 g sugars, 31 g pro.
