Saturday, January 21, 2012

Sweet Potato & Pork Chili

I used the crockpot, but you can prepare the pork in a skillet or oven too. This was not originally for the crockpot, but I wanted to free up some time. :)
  • 1 medium carrot, chopped or 9 baby carrots, chopped.
  • 1 TBSP garlic powder
  • 1 TBSP minced onion
  • 1 medium sweet potato, peeled and diced
  • 1 lb pork tenderloin, trimmed of fat
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 2/3 cup chicken broth (I used water + bouillon powder)
  • 1 14 ounce can diced tomatoes
  • 1 TBSP jalapeno peppers, diced
  • 1 tablespoon adobo or tobasco sauce
  • 1 15 ounce can navy beans, rinsed and drained
  • 2 TBSP cilantro
  1. Season the pork with salt & pepper.
  2. Add the pork, minced onion, carrot, garlic and sweet potato to a crockpot misted with cooking spray; cook on low for 5-6 hours (or high for 4), until tender.
  3. Shred the pork into pieces with two forks.
  4. Mix in the remaining ingredients; keep crockpot on low or warm until heated through. (To speed things up, transfer contents to the stove and heat to boiling. If you skipped the crockpot, you'll have to cover and simmer for 1 hour to make sure potatoes and carrots are tender).

Makes 4 servings

Calories 228
Fat 3g
Cholesterol 60
Sodium 1550
Potassium 515mg
Carbs 26g
Fiber 8g
Sugars 5g
Prrotein 28g

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