Forgot I had this Chili recipe, Black Bean Pork Chili. Enjoy!
Black Bean Pork Chili
1 pound lean ground pork
1 medium red or green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teasponn ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas, warmed for accompaniment (optional)
1 - Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
2 - Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
3 - Uncover; simmer about 15 minutes more or until desired consistency.
4 - Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Makes 4 servings.