Pork and Bean Adobo Chili
- Total Time
Serve this tasty chili over a mound of hot cooked brown rice.
olive oil1 Tbsp
uncooked lean only pork loin1 pound(s), trimmed and cut into 1⁄2-inch pieces
uncooked onion(s)1 medium, chopped
uncooked bell pepper(s)1 item(s), medium, green, chopped
sweet red pepper(s)1 medium, chopped
garlic clove(s)3 clove(s), medium, minced
canned diced tomatoes14 ½ oz, fire-roasted variety
canned chipotle peppers in adobo sauce2 tsp, chopped
chili powder2 tsp
ground cumin2 tsp
table salt¾ tsp
canned kidney beans15 ½ oz, rinsed and drained
- Heat 1 1⁄2 teaspoons of the oil in a large nonstick saucepan over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
- Add the remaining 1 1⁄2 teaspoons oil to the pot. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, chipotle, chili powder, cumin, and salt; bring to a boil. Add the beans along with the pork. Reduce the heat and simmer, covered, until the pork is tender, about 10 minutes longer. Yields about 1 1⁄4 cups per serving.