Pork, Beans & Beer Chili
From EatingWell: September/October 1996
Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.
- 1 1/2 tablespoons canola oil, divided
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
- Salt & freshly ground pepper, to taste
- 1 large onion, diced
- 2 bell peppers, red, yellow or green, coarsely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced chipotles in adobo sauce, or 2 fresh jalapeño peppers, seeded and minced
- 1 1/2 teaspoons dried oregano
- 1 12-ounce bottle beer, preferably Mexican
- 2 15-ounce cans pinto beans, rinsed
- 1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
- 2 tablespoons lime juice
- Chopped scallion greens, or fresh cilantro for garnish
- Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.
- Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapeños), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.
Per serving: 322 calories; 9 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 8 g fiber; 197 mg sodium; 758 mg potassium.
Nutrition Bonus: Vitamin C (98% daily value), Selenium (66% dv), Vitamin A (28% dv), Iron (25% dv), Folate (24% dv), Potassium (22% dv), Zinc (20% dv), Magnesium (15% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 1/2 vegetable, 3 1/2 very lean meat, 1/2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Super Bowl
- Ease of Preparation
- Total Time
- More than 1 hour
- September/October 1996