Cooking Matters: "Pig Skin" Chili

Cooking Matters: "Pig Skin" Chili

As the weather cools down and sports fan head out to tailgate, warm up with this non-traditional slow cooker chili.
1½ pounds pork tenderloin
2- 15.5 ounce cans pinto beans, drained and rinsed
1 bell pepper, finely chopped
1 onion, finely chopped
1- 12 ounce light beer
1 - 6 ounce can tomato paste
1 - 14.5 ounce can no salt added diced tomatoes
22 ounces low sodium vegetable juice
1 Tablespoon minced garlic
¼ cup fresh cilantro, chopped
Juice of 1 fresh lime
1½ Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons Splenda® brown sugar blend
1 cup water

1.    Trim the fat off of the pork tenderloin and cut into small cubes.
2.    Place all ingredients in slow cooker and cook on high for 4 hours or low for 8 hours. 

Serves 10

Nutrition Information
Per 1 cup serving
Calories: 213
Total Fat: 3 g
    Saturated Fat: 1 g
Sodium:  353 mg
Total Carbohydrate:  27 g
    Dietary Fiber: 7 g
Protein:  20 g

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