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Orange-Spiced Pork and Black Bean Chili




Source of Recipe


Marla
Orange-Spiced Pork and Black Bean Chili


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

1 lb. ground pork or turkey
1 medium onion, chopped
3 large garlic cloves, minced
1 (15-oz.) can black beans, undrained
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

1. Cook pork, 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.)