Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bold, saucy, and meaty, that's what you can expect from this slow cooker chili. Consider making it a day in advance. Chili always tastes better when the flavors have had a chance to chill in the fridge together.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 ½ lbs. pork tenderloin, cut into 3/4-inch cubes | ||
| 1 c. chopped onion | ||
| 2 clove(s) 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 oz) can Bush's red chili beans, rinsed and drained | ||
| 1 (1.25 oz) 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 |
Directions
- 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.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 75mg
- Sodium: 1070mg
- Total Carbohydrates: 75mg
- Protein: 30g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 100%
0%
Iron 15%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2009.