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Chili: Orange-Spiced Pork and Black Bean Chili

Source of Recipe

Cooking Club


Recipe Introduction

Orange juice and peel lend fresh citrus flavor to this smoky chili.

List of Ingredients

1 lb. ground pork or turkey
1 medium onion, chopped
3 large garlic cloves, minced
1 (15-oz.) can black beans, DRAINED AND RINSED
2 (14.5-oz.) cans diced tomatoes with mild
chiles
1/4 cup orange juice
2 to 3 teaspoons finely chopped chipotle chiles
in adobo sauce*
1 1/2 teaspoons grated orange peel
1/4 cup chopped cilantro




Recipe

1. Cook pork (OR TURKEY), onion and garlic in large saucepan over medium heat 6 to 8 minutes or until pork is no longer pink and onion is softened, stirring frequently. Spoon off any excess drippings.

2. Stir in beans, tomatoes, orange juice, chiles and orange peel; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in cilantro. (Chili can be made up to 1 day ahead. Cover and refrigerate.)

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic foods section of most supermarkets. For less heat, remove some or all of the seeds. Any remaining chipotle chiles can be covered and refrigerated about 1 week.


YIELD: 5 (1 1/3-cup) servings

PER SERVING: 315 calories, 13 g total fat (4.5 g saturated fat), 23 g protein, 26.5 g carbohydrate, 60 mg cholesterol, 645 mg sodium, 6 g fiber