Smoky Pork and Pinto Bean Chili

  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 6

Ingredients

1
tablespoon vegetable oil
2
packages (8 oz each) refrigerated prechopped onion, celery and bell pepper
2
jalapeño chiles, seeded, chopped
1
lb pulled smoked pork
1
can (28 oz) Muir Glen™ fire roasted whole tomatoes, undrained
2
cans (16 oz each) pinto beans, drained, rinsed
1
can (15 oz) seasoned diced tomato sauce for chili
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
1/2 teaspoons chili powder
1
teaspoon salt
1/2 teaspoon ground cumin

Steps

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  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Cook chopped vegetables and chiles in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
  • 2
    Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally, until thoroughly heated.

Notes









Tips

Expert Tips

Serve this hearty chili with fresh cilantro, tortilla chips, lime wedges and shredded pepper Jack cheese.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
416
% Daily Value
Total Fat
19g
0%
Saturated Fat
6g
0%
Sodium
1473mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
9g
0%
Protein
25 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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