Recipe of the Week – Quick Chipotle Pork Chili

With fall weather starting to creep in, soups and chili are starting to show up more in the rotation of meals and here’s another to add into your collection of recipes. The smoky chipotle peppers and a chili pepper spice mix add heat to this quick-fix chili. Serve it for dinner on busy weeknights.

Ingredients

8 ounces of lean boneless pork or boneless beef sirloin steak
1 teaspoon of olive oil
1 cup of chopped onion (1 large)
2 cloves of garlic, minced
1 14.5-ounce can of no-salt-added diced tomatoes, undrained
1 8-ounce can of no-salt-added tomato sauce
1 cup of water
1 canned chipotle pepper in adobo sauce, chopped
1 teaspoon of dried basil, crushed
1 teaspoon of dried oregano, crushed
1 teaspoon of chili powder
1/4 teaspoon of ground cumin
1 1/2 cups of frozen whole kernel corn

Directions

Trim fat from meat. Cut meat into thin bite-size strips.
Lightly coat a large saucepan with cooking spray; heat over medium-high heat.
Add meat; cook and stir for 2 to 3 minutes or until meat is brown.
Remove meat from pan and set aside.
Carefully add oil to the hot pan.
Cook onion and garlic in the hot oil for about 4 minutes or until onion is tender.
Stir in undrained tomatoes, tomato sauce, water, chipotle, basil, oregano, chili powder and cumin.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes, stirring occasionally.
Stir in frozen corn.
Simmer, covered, for 5 minutes more, stirring occasionally.
Stir in meat. Heat through.

Servings Per Recipe: 1

Nutritional Details

355 calories
23g protein
43g carbohydrate
12g fat
4g fiber

Recipe Courtesy of bewell.10kaday.com

Want more recipes like this one?

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