Reduced-Sodium Slow-Cooker Mexican Pork Chili

Recipe

Soup, Chili & Stew
Reduced-Sodium Slow-Cooker Mexican Pork Chili

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User Rating

3.6 out of 5 stars
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5 ratings

Recipe Data

10
Servings

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1(14.5 oz) can reduced-sodium stewed tomatoes
    1(15 oz) can reduced-sodium tomato sauce
    1(1.25 oz) package 30%-less-sodium taco seasoning
    1(16 oz) bag frozen Hy-Vee cut corn
    1 lbs.boneless pork loin chops, cut into 1-inch cubes
    1(15 oz) can Hy-Vee red kidney beans, drained and rinsed
    1(15 oz) can black beans, drained and rinsed
    Hy-Vee shredded taco cheese and Hy-Vee sour cream, optional

    Directions

    1. In a 3-1/2-or 4-quart slow-cooker, stir together stewed tomatoes, tomato sauce and taco seasoning.
    2. Stir in corn, pork loin pieces, kidney beans and black beans.
    3. Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours or until pork is tender.
    4. Sprinkle with taco cheese and a dollop of sour cream if desired.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 30mg
    • Sodium: 480mg
    • Total Carbohydrates: 31g
    • Protein: 15g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 6%