Posted in: AugustRecipe of the Month: Pork, Beans & Beer Chili

From EatingWell Magazine September/October 1996

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 45 minutes TOTAL TIME: 1 1/4 hours EASE OF PREPARATION: Easy

Ingredients:

• 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 jalape�o 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

Directions:

1. 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. 2. 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 jalape�os), 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. 3. 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.

Nutrition Information (per serving):

• Per serving: 322 calories; 9 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 28 g carbohydrate; 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).
• 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 1/2 vegetable, 3 1/2 very lean meat, 1/2 fat

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