2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional
1In a large skillet, cook pork in oil over medium-high heat until browned, 5 to 6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper.
2Cover and cook on low until pork is tender, 6 to 7 hours. Stir in cilantro. Serve with cheese if desired.
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe.
Prep: 10 min. Cook: 6 hours
Makes 6 servings (1-1/2 quarts)
1-3/4 cups: 395 calories, 12g fat (4g saturated fat), 89mg cholesterol, 1055mg sodium, 34g carbohydrate (9g sugars, 8g fiber), 39g protein.