Best Recipes Ever Vol.21,Num.9 - (Page 58)

Smoky Pork and Pinto Bean Chili PreP Time: 30 minuTes sTarT To Finish: 30 minuTes servings: 6 1 tablespoon vegetable oil 2 packages (8 oz each) refrigerated prechopped onion, celery and bell pepper 2 jalapeño chiles, seeded, chopped 1 lb pulled smoked pork 1 can (28 oz) Muir Glen® fire roasted whole tomatoes, undrained 2 cans (16 oz each) pinto beans, drained, rinsed 1 can (15 oz) seasoned diced tomato sauce for chili 1 cup Progresso® beef-flavored broth (from 32-oz carton) 11⁄2 teaspoons chili powder 1 teaspoon salt 1⁄ 2 teaspoon ground cumin [ Serving tiP ] Serve this hearty chili with fresh cilantro, tortilla chips, lime wedges and shredded pepper Jack cheese. 1 In 5-quart Dutch oven, heat oil over mediumhigh heat. Cook chopped vegetables and chiles in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in remaining ingredients. 2 Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally, until thoroughly heated. Per Serving (11⁄2 cups): Calories 416; Total Fat 19g (Saturated Fat 6g); Sodium 1473mg; Total Carbohydrate 34g (Dietary Fiber 9g); Protein 25.5g; exchanges: 2 Starch, 1 Vegetable, 21⁄2 Medium-Fat Meat, 1 Fat; Carbohydrate Choices: 2 58 PILLSBURY  BEST RECIPES 2011

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9