Fiery Two-Pepper Chili

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  • Makes: 8 servings
  • Prep: 50 mins
  • Cook: 1 hr

Fiery Two-Pepper Chili

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Directions

  1. In a 4-quart Dutch oven heat 2 tablespoons oil over medium-high heat. Add half the pork; cook, turning occasionally, about 4 minutes, until browned. Repeat with remaining pork. Remove with a slotted spoon; set aside.
  2. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, just until onion is tender. Stir in corn and cook 2 minutes more. Add the chili powder, ancho chile, and chipotle; cook 45 seconds. Stir in the pork, beans, tomatoes, and water.
  3. Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, for 40 minutes. Add yellow sweet pepper; cover and simmer 20 minutes or until pork is tender. Remove from heat. Season to taste with salt. Top servings with cherry tomatoes, lime wedges, cilantro sprigs, and smoked paprika.
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Nutrition Facts (Fiery Two-Pepper Chili)

  • Per serving:
  • 338 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 68 mg chol. ,
  • 938 mg sodium ,
  • 36 g carb. ,
  • 9 g fiber ,
  • 7 g sugar ,
  • 35 g pro.
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