Slow-Cooked Pork and Bean Fiesta Chili
Equipment
Ingrediënten
- ½ pound dry pinto or kidney beans soaked overnight and drained (or substitute with 2 cans, 16 oz each, of pre-cooked beans)
- 2 cans tomatoes 14.5 oz each
- 2 pounds extra lean ground pork if browning or chuck, browned and drained
- 2 medium onions coarsely chopped
- 1 green pepper chopped
- 2 garlic cloves crushed
- 2 tablespoons chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- Salt to taste
- 4 ½ cups water
Instructies
- If using dry beans, soak them overnight in water.
- Drain before using.
- In a large slow cooker, combine soaked (or canned) beans, canned tomatoes, browned ground pork or chuck, chopped onions, chopped green pepper, crushed garlic cloves, chili powder, pepper, cumin, and salt to taste.
- Add water and stir everything together.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- Before serving, taste and adjust seasoning if necessary.
- Serve hot and enjoy the delicious flavors of this slow-cooked pork and bean fiesta chili!
Notes / Tips / Wine Advice:
Experience the convenience and comfort of this slow-cooked chili, perfect for busy days or laid-back gatherings with friends and family.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 30 g | Fat: 12 g | Fiber: 10 g | Sugar: 8 g
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