Even in Southern California, December is the perfect time to enjoy a bowl of this easy-to-make chili. Recipe developed by Anna Hamada, Meals on Wheels OC’s Registered Dietician!
1/2 tbsp canola oil
6 oz lean pork stew meat, trimmed of excess fat, cut into 1h inch pieces
5 garlic cloves, minced
1 tbsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 can (14 1/2 ounces) diced tomatoes, no salt added
3/4 cup salsa, chunky, mild
2 tsp canned green chilies, fire roasted
1 can (15 oz) pinto beans, no salt added
4 tbsp 4-cheese reduced fat Mexican cheese
4 tbsp light sour cream
2 tbsp chopped cilantro
non-stick cooking spray
Spray a large non-stick saucepan with the non-stick cooking spray. Add the oil and heat over medium heat.
Add the pork, fresh garlic, chili, onion and garlic powders and cook 4 minutes or until the pork is browned on all sides, stirring occasionally.
Add the tomatoes, salsa, green chilies and beans and bring to a boil over medium heat. Reduce heat and simmer uncovered 30 minutes or until the pork is thoroughly cooked and no longer pink in the center.
Ladle into bowls and top each with 1 tbsp cheese and sour cream and 1/2 tbsp cilantro.
Nutrition: 280 calories 19g protein, 26gm carbohydrate, 11g fat, 4g saturated fat, 0.01g trans fat, 35mg cholesterol, 180 mg calcium, 404mg sodium, 494mg potassium, 1177 IU Vitamin A.