Quick and Easy Pork and Bean Chili
This chili is comforting, filling, and delicious, perfect for a chilly day.
Bahan-bahan
- 1 tablespoon olive oil
- 1 medium onion, (chopped)
- 1 medium red bell pepper, (seeded and chopped)
- 2 large garlic cloves, (minced)
- One 18 ounce Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin, (chopped into small pieces)
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon kosher salt
- One 14.5 ounce can diced tomatoes
- One 15 ounce can kidney beans, (rinsed and drained)
- 1 cup beer, ((your favorite) can sub chicken broth, if you'd like)
- ⅓ cup barbecue sauce ((your favorite))
- One 4.5 ounce can green chiles
- shredded cheese and fresh cilantro, (for topping if desired)
Langkah-langkah
- In a large skillet, heat the oil over medium high heat. Add onion and bell pepper; cook and stir for about 4 minutes, just until softened a bit. Add the garlic and cook for 1 minute. Add the pork and evenly distribute it around the pan.
- In a small bowl, combine the chili powder, cumin and salt. Sprinkle this mixture evenly over the pork. Stir fry the pork with the veggies until almost cooked through.
- Add tomatoes, kidney beans, beer, barbecue sauce and green chiles to the pan. Bring to a boil, then reduce to simmer for about 20 minutes.
- Top individual bowls with shredded cheese and cilantro, if desired.
Nutrisi
456 kcal
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