Lime juice adds spark to this chili. Bring out for tailgating or just to warm up after a long day outside. Serve with fresh vegetables and dip.

Ingredients

  • 1 pound ground pork
  • 1 red bell pepper (medium, OR green bell pepper, chopped)
  • 1 onion (medium, chopped)
  • 4 cloves garlic (minced)
  • 1 1/2 teaspoons ground cumin
  • 30 ounces black beans (rinsed and drained)
  • 14 1/2 ounces diced tomatoes (undrained)
  • 1 cup water
  • 2 teaspoons dried oregano (crushed)
  • 1/2 teaspoon salt
  • 1 teaspoon lime juice
  • cheddar cheese (shredded)
  • nonstick cooking spray
  • flour tortillas (optional)

Directions

  1. Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
  2. Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer about 15 minutes more or until desired consistency. Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with Cheddar cheese. Serve with tortillas, if desired.
  3. Serves 4 to 6.
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