This stew is also yummy over rice or macaroni (kids love "chili-mac"). If you like, top each serving with a little grated cheese.

Rosemary Black
Recipe by Southern Living April 2005

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Prep time: 10 minutesCook time: 25 minutes In a large saucepan, heat the oil over medium heat. Stir in the pepper, onion, and garlic. Cook for 5 minutes or until soft. Stir in the pork. Add the tomatoes, beans, broth, chili powder (if using), salt, and pepper. Simmer, stirring occasionally, for about 20 minutes or until bubbling and hot.How kids can help: Measure ingredients; put beans in colander and rinse them.TIP: Cut leftover cooked pork into strips and divide into 1-cup portions. If you won't be using it in a dish within 2 days, freeze it, wrapped first in foil, then in plastic freezer wrap.TIP: If you plan to freeze this dish prepare all but the mashed potatoes (which you can cook and spoon over after you defrost the rest).TIP: You can freeze the chili-and all of these dishes-for up to 2 months in an airtight container or zip-close plastic bag.

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Nutrition Facts

276 calories; fat 12g; saturated fat 3g; sodium 826mg; cholesterol 38mg.
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