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Description
Lime juice adds spark to this chili. Bring out for tailgating or just to warm up after a long day outside. Serve with fresh vegetables and dip.
Ingredients
US|METRIC
5 SERVINGS
- 1 lb. ground pork
- 1 red bell pepper (medium, OR green bell pepper, chopped)
- 1 onion (medium, chopped)
- 4 cloves garlic (minced)
- 1 1/2 tsp. ground cumin
- 30 oz. black beans (rinsed and drained)
- 14.5 oz. diced tomatoes (undrained)
- 1 cup water
- 2 tsp. dried oregano (crushed)
- 1/2 tsp. salt
- 1 tsp. lime juice
- cheddar cheese (shredded)
- nonstick cooking spray
- flour tortillas (optional)
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Directions
- Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
- Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer about 15 minutes more or until desired consistency. Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with Cheddar cheese. Serve with tortillas, if desired.
- Serves 4 to 6.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1060mg44% |
| Potassium1110mg32% |
| Protein29g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber14g56% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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