• 2 tablespoons Dierbergs olive oil
• 2 pounds boneless pork loin chops, diced
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 3 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (14.5 ounces each) mild diced tomatoes with green chiles
• 1 can (14.5 ounces) reduced-sodium chicken broth

In Dutch oven, heat olive oil over medium-high heat. Add pork; cook stirring often until browned, about 8 to 10 minutes.

 

Add onion, bell pepper, garlic, cumin, chili powder, and oregano; cook stirring often 5 minutes.

 

Reserve 1 cup black beans. Add remaining beans, tomatoes with chiles, and broth to chili; bring to a boil. Reduce heat and simmer stirring occasionally 20 minutes.

 

In medium bowl, mash reserved black beans; stir into chili. Cook until heated through, about 5 minutes.

 

Ladle into serving bowls.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 367
Cholesterol: 60 mg
Fat: 18 g
Sodium: 866 mg
Carbohydrates: 24 g
Protein: 27 g
Fiber:
Saturated Fat: 5 g