All you need:
1 tbsp Grand Selections olive oil
1 1/2 pounds pork tenderloin, cut into 3/4-inch cubes
1 c. chopped onion
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1/2-inch pieces
2 c. Hy-Vee beef broth
1 c. Hy-Vee chunky salsa
1 (16 ounce) can Bush’s™ red chili beans, rinsed and drained
1 (1.25 ounce) package McCormick™ chili seasoning mix
2 tbsp finely chopped canned chipotle chile peppers in adobo sauce
Hy-Vee sour cream, optional
Fresh cilantro sprigs, optional
All you do:
Heat olive oil in a large nonstick skillet over medium-high heat. Add pork cubes, onion and garlic; cook for 6 to 8 minutes or until pork is browned.
Place pork mixture in a 4-quart slow cooker. Add bell peppers, beef broth, salsa, chili beans, chili seasoning mix and chipotle peppers.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
Serve with sour cream and cilantro, if desired.
Daily nutritional values:
45% vitamin A
100% vitamin C
2% calcium
15% iron
Nutrition information per serving:
Calories: 280
Carbohydrate: 75mg
Cholesterol: 75mg
Dietary Fiber: 6g
Fat: 6g
Protein: 30g
Saturated Fat: 1.5g
Sodium: 1070mg
Sugar: 5g
Trans fats: 0g