Warm-up your evening with a hearty bowl of Pork and Bean Chilli that's easy to make and packed with flavor!

1

Begin by dicing the onion and bell pepper, and mincing the garlic.

2

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking until soft, about 5 minutes.

3

Stir in 3 minced garlic cloves and cook for an additional 1 minute until fragrant.

4

Add 1 pound of pork shoulder, cubed, and season it with 1 teaspoon salt and 1 teaspoon black pepper. Cook until browned on all sides, about 8 to 10 minutes.

5

Mix in 2 teaspoons cumin and 2 tablespoons chili powder, stirring until the meat is well coated with seasoning.

6

Add 2 tablespoons tomato paste and mix well. Pour in 2 cups of beef broth, then add the kidney and black beans.

7

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

8

Check seasoning and adjust with more salt and pepper if needed before serving.

4

• Top with diced avocado and fresh cilantro for a refreshing finish.
• Serve with cornbread on the side to complement the spice.
• Add a tablespoon of smoked paprika to enhance the smoky flavor.

• Use leftovers in taco shells or on nachos for a quick meal.
• For a vegetarian option, replace pork with sautéed mushrooms.
• Adapt spice levels by adding more chili powder or a dash of hot sauce.

• fat: 20 grams
• fiber: 10 grams
• protein: 30 grams
• calories: 450
• carbohydrates: 40 grams

This dish is a balanced source of protein and fiber, keeping you full and energized.

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