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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

338 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 68 mg cholesterol; 938 mg sodium. 985 mg potassium; 36 g carbohydrates; 9 g fiber; 7 g sugar; 35 g protein; 0 g trans fatty acid; 1458 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;

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