Weight Watchers, Pork and Black Bean Chili
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
3/4 pound pork tenderloin (trimmed and cut into 1/2" chunks)
1 can of black beans, rinsed and drained
1 1/2 C of low-sodium chicken broth
1 can chopped mild green chilies
2 tsp ground cumin
1 tbsp chili powder
NOTE: I used Mexican chili powder and I free pour until I achieve the taste I want, approx. 2 tbsp
1/2 tsp salt
1/2 tsp pepper
1 can of diced tomatoes
NOTE: it did not call for tomatoes, but chili isn't chili without tomatoes!
1/4C shredded reduced-fat cheddar
1/4C fat-free sour cream
- Spray large nonstick saucepan with non-stick spray, and set over medium heat.
- Add onions, bell pepper, and garlic, cook stirring until onion is softened, about 5 minutes.
- Add pork and cook until lightly brown, about 3 minutes.
- Stir in, beans, broth, can of tomatoes, chilies, chili powder, cumin, salt and pepper to the pork mixture, bring to a boil.
- Reduce heat and simmer stirring occasionally, until pork is tender and flavors are well blended, about 10 minutes.
- Place chili into bowls for serving and top with cheddar and sour cream.
If you have a man like mine, he may also like some Frito chips served on top for an added crunch.
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