I had some boneless pork chops to use up this week after a BOGO sale at the store last week. I decided to make a dry chili and serve it like fajitas or tacos. If you want a more traditional chili, add canned tomatoes and water to make more sauce.
4 Boneless Pork Chops
½ White or Yellow Onion
½ Green Pepper
1 T. Olive Oil
8 oz. Chicken Broth
14.5 Oz. Can Cannellini Beans
4 Oz. Can Diced Green Chilies
Chili Spices (I used Chili Powder, Onion Powder, Garlic Powder, Cumin, and Black Pepper)
Chop onions and green peppers and set aside. Slice pork chops thinly and then cut again crosswise to make small pieces.
Heat olive oil in large deep skillet or dutch oven to medium high. Add onions and green peppers and cook for a few minutes until they start to soften. Add pork and continue to stir and cook until no longer pink.
Add all spices and stir to coat.
Rinse beans well to remove as much sodium as possible. Add broth, beans and chilies to pan and heat until bubbly. At this point, I turned to low without the lid and continued to simmer for about 20 minutes until all the liquid was evaporated. If you want a more traditional saucy chili, add some water and a can of tomatoes and keep the lid on to keep the liquid in.
Serve with your favorite mexican toppings like tortillas, lettuce, cheese, sour cream, green onions and tomatoes.
This is another easy class night dinner that can simmer away for several hours while you’re busy. It’s a versatile recipe that you can swap out pretty much any of the ingredients depending on what you have in your fridge and pantry. Mine turned out a little watery, so next time I’ll use only half a can of water and it was pretty bland. If I’d had a white or yellow onion or fresh garlic around, I definitely would have thrown some in. And though I intentionally make it not spicy for the kids and add in hot sauce later to my own bowl, this one could have used some chili flakes or just a pinch of cayenne for better flavor. If you don’t have an instant pot, brown the turkey in a skillet and use a crock pot instead. Or if you are going to be home the whole time, you can also use a dutch oven.
Ingredients I Added:
1 lb. Lean Ground Turkey
1 Can Diced Tomatoes
1 Can Water
1 Can Black Beans (Drained and Rinsed Well)
1 Orange Pepper
Other Ingredient Ideas:
White or Yellow Onions
Red or Green Bell Peppers
Raid your pantry and fridge for all the chili ingredients you can find.
Turn the instant pot on the “Brown” setting, spray with non-stick spray and brown the ground turkey. If you use beef or anything with fat, you will add calories and need to drain after browning, but it’s not necessary with lean turkey.
Chop any veggies you’ll be adding while the meat browns. Add any veggies like onions, garlic or peppers and continue browning for a few more minutes. Add all the spices you like and stir.
Add the canned items, including some water (I used a whole can after adding the tomatoes, but would only use half next time). Stir. Close the instant pot lid, but do not pressurize. Turn the setting to crock pot low and add enough time until you return from class or being busy. I needed about 3 hours, but set mine to 3.5 just in case. Serve with any chili toppings you like. We did taco night ingredients.
Nutrition Facts: (1 Serving of this recipe split 4 ways without any toppings added)