Chili isn't a dish you can usually pull off on a busy weeknight. But this one, made with ready-to-go shredded pork and a few pantry staples, is easy and satisfying – and doesn't require hours of simmering. Simple corn muffins make a nice side.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
In Dutch oven, heat oil over medium heat; cook onion, carrot and celery, stirring occasionally, until softened, about 6 minutes. Stir in garlic, chili powder, cumin, coriander, oregano, salt, pepper and cinnamon; cook, stirring, for 2 minutes.Stir in tomatoes, beans, pork and 3/4 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Serve topped with cheese, sour cream and green onions.
Nutritional facts Per serving: about
- Fibre 11 g
- Sodium 844 mg
- Sugars 8 g
- Protein 35 g
- Calories 487.0
- Total fat 23 g
- Potassium 1083 mg
- Cholesterol 97 mg
- Saturated fat 10 g
- Total carbohydrate 36 g
%RDI
- Iron 41.0
- Folate 25.0
- Calcium 31.0
- Vitamin A 49.0
- Vitamin C 55.0
