Thursday, September 16, 2010

Snowy-Day Chilly

Kids love our southwestern-style chili after a day of winter fun. Serve with corn bread fresh from the oven.

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 6 servings
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon cumin powder
  • 1 teaspoon chili powder
  • 1 can (14.5 oz.) reduced-sodium chicken broth
  • 1 can (14.5 oz.) diced tomatoes seasoned with jalapeno peppers
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 pork tenderloin (1 lb.), thinly sliced
  • 2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 can (7 oz.) corn kernels, drained
  • Cilantro, chopped (optional)
How to make:
  1. In large saucepan, heat vegetable oil over medium-high heat. Add onion and green pepper, and cook until vegetables soften, about 4 minutes. Add cumin and chili powder. Cook 1 minute. Stir in chicken broth, diced tomatoes, black beans, and kidney beans. Heat to medium-low, and simmer 10 minutes.
  2. In medium bowl, combine pork, paprika, and salt. Stir pork and corn into saucepan with bean mixture. Cook 10 minutes, or until pork is cooked through. Divide mixture among bowls, and garnish with Cilantro, if desired.
Nutrition per serving: 281 cal.; 26 g pro.; 8 g fat; 28 g carb.; 73 mg calcium; 9 g fiber.

Kitchen tip: You can easily double this recipe for larger crowds. For convenience, use a 28 oz. can of each bean and a 15 oz. can of corn (or a 10 oz. package of frozen corn), and double the remaining ingredients. Happy trying :)

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