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.
Black Bean
Pork Chili
1 pound lean ground pork
1 medium red OR green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas (optional)
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.
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.
