Wednesday, March 14, 2012

Recipe: Sweet Potato and Pork Chili

Makes: 4 servings 


  • 1 tablespoon canola oil
  • 1 1/2 cups chopped white onion
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 large sweet potato, peeled and diced
  • 3/4 pound boneless center-cut pork loin, cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon unsweetened dark-chocolate powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 2/3 cup low-sodium vegetable stock
  • 1 14 ounce can diced tomatoes
  • 1 chipotle pepper in adobo sauce, diced
  • 1 tablespoon adobo sauce
  • 1 15 ounce can navy beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro (plus more for serving, optional)
  • 4 tablespoons nonfat Greek yogurt (optional)
Sweet Potato and Pork Chili


1. Heat the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic and sweet potato; cook 8 to 10 minutes, until tender. Season the pork with the salt and black pepper; add the meat to pot and cook until browned, stirring frequently, about 5 minutes.
2. Mix in the chili powder, cumin, dark-chocolate powder, oregano and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Stir in the navy beans and cilantro; cook until heated through, about 3 minutes. Serve the chili topped with more cilantro and a dollop of yogurt if desired.

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