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.
Nutrition Facts: (¼ of chili with no toppings)
- Calories: 275
- Protein: 33
- Fat: 9
- Carbs: 17