Pork and Garbanzo Bean Chili



10 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 39 Minutes

Nutritional Information

Calories 289
Fat 8.8 g
Satfat 2.8 g
Protein 28.7 g
Carbohydrate 23.2 g
Cholesterol 79 mg
Iron 3.1 mg
Sodium 648 mg
Caloriesfromfat 28 %
Fiber 6.3 g
Calcium 119 mg


1 (14.5-ounce) can whole tomatoes, un-drained
1 tablespoon vegetable oil
2 1/2 pounds lean boneless pork loin, trimmed and cut into bite-sized pieces
1 cup chopped onion
2 to 3 jalapeño peppers, seeded and minced
1 teaspoon minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 to 1/2 teaspoon black pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, un-drained
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15.5-ounce) can white hominy, rinsed and drained
2 (4 1/2-ounce) cans chopped green chiles, drained
3/4 teaspoon salt
1 0 tablespoons low-fat sour cream
1/2 cup diced peeled avocado


Place whole tomatoes in a blender or food processor; process until pureed. Set aside.

Heat oil in a Dutch oven over mediumhigh heat. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeño pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.

Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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