Pork & Beans Chili

Original Recipe before changes : www.Cleaneatingmag.com

Ingredients
  • 1 tbsp spelt flour
  • 1 1/2 tbsp chile powder
  • 1 tsp ground cayenne pepper
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 2 tsp ground cumin
  • 2 1/4 lb pork loin, trimmed of visible fat and cut into 1-inch chunks
  • 3 tsp olive oil, divided
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked red kidney beans or BPA-free canned red kidney beans, drained and rinsed well
  • 2 cups cooked pinto beans or BPA-free canned pinto beans, drained and rinsed well
  • 2 cups boxed diced tomatoes with juices
  • 1 cup low-sodium chicken broth
  • 1/2 cup nonfat plain Greek yogurt, optional
  • Chopped fresh cilantro leaves for garnish, optional
Directions
  1. In a large zip-top bag, combine flour, chile powder, cayenne, salt, black pepper and cumin. Add pork, seal bag and shake to coat. In a large stockpot, heat 2 tsp oil on medium-high. Working in batches if necessary, add pork and cook until browned on all sides, turning with tongs. Transfer pork to a medium bowl and set aside.
  2. Heat remaining 1 tsp oil in pot on medium-high. Add onion and garlic and cook, stirring occasionally, until onion softens, 2 to 3 minutes. Return pork to pot and add beans, tomatoes with juices and broth, scraping up any browned bits from bottom of pot with a wooden spoon. Reduce heat to medium-low and simmer until pork is very tender, 1 1/2 to 2 hours. Divide among serving bowls and, if desired, garnish with yogurt and cilantro, dividing evenly.
Nutrition Facts
Servings 6.0
calories 382
Total Fat 9 g 14 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 2000 mg 83 %
Potassium 566 mg 16 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 10 g 38 %
Sugars 5 g
Protein 47 g 94 %
Vitamin A 26 %
Vitamin C 19 %
Calcium 10 %
Iron 23 %