Prep 45 mins
Cook 55 mins
A hearty Southwest-style chili that promises to deliver on flavor - diabetes friendly as well. Recipe is from BH& G Diabetes, Eat What You Love.
- 8 ounces anaheim chilies (3-4 peppers)
- 2 tablespoons canola oil
- 1 1⁄2 lbs pork tenderloin, trimmed of fat and cut into 3/4 inch pieces
- 3 large onions, chopped (3 cups)
- 3 tablespoons garlic, minced
- 1 lb fresh tomatillo, peeled and diced (about 4 cups)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano, crushed
- 3 cups reduced-sodium chicken broth
- 1 cup water
- 1 (15 ounce) can no-salt-added navy beans, rinsed and drained
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro leaves
- Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
- In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
- Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.