November 24 2015
Make this to have your guests raving about your cooking long after Thanksgiving.
This zesty south-of-the-border-inspired stew features chipotle peppers—dried and smoked jalapeños, which obtain their fiery kick from capsaicin, a phytochemical found to rev up metabolism. The dynamic duo of pinto and black beans make each bowlful a fiber powerhouse.
2 tsp. canola oil
1 large yellow onion, diced
1 pound pork tenderloin, sliced into 1-inch pieces
2 garlic cloves, minced
12 cups reduced-sodium chicken broth 1 (28 oz.) can crushed tomatoes
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can black beans, drained and rinsed
1 cup frozen corn kernels
2 Tbsp. tomato paste
1 Tbsp. minced chipotle peppers in adobo 1 tsp. cumin powder
2 tsp. dried oregano
2 tsp. cinnamon
4 tsp. salt
4 tsp. freshly ground black pepper Juice of 2 lime
2 cup reduced-fat sour cream
1 ripe avocado, diced
3 cup chopped cilantro
Heat oil in a large saucepan. Add onion and cook until softened, stirring often, for about 5 minutes.
Add the pork and garlic; stir until cubes of pork are well browned, about 5 minutes.
Add chicken broth, tomatoes, pinto beans, black beans, corn, tomato paste, chipotle peppers, cumin, oregano, cinnamon, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in lime juice. Serve garnished with sour cream, avocado and cilantro.
Swap pork tenderloin for ground turkey
Swap pinto beans for kidney beans
Swap crushed tomatoes for blanched tomatillos
NUTRITIONAL INFO PER SERVING: 389 calories, 30g protein, 10g fat, 50g carbs, 626mg sodium