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Pork and Garbanzo Bean Chili

Prep time 15 mins
Cook time 1 hr, 39 mins
Yield 10 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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