My family loves this recipe! I always make a double batch for our family of 5. I add extra oregano and cumin to taste and often stir in pumpkin puree or cubed butternut squash to give us our beta-carotene. Diced avocado is a nice topping for this chili.
- Try adding cilantro on top for more flavor.
- Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
1 pound lean pork (ground or small cubes)
1 cup diced onion
1 teaspoon cumin
2 teaspoons chili powder
¼ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 can (15 ounces) beans, drained and rinsed (any type)
1 cup corn, fresh, frozen, or canned, drained and rinsed
2 cups low-sodium broth
1 cup (8-ounce can) diced green chiles
- Wash hands with soap and water.
- In a large saucepan, brown pork with onion. Stir in cumin, chili powder, pepper, garlic powder and oregano.
- Add beans, corn, broth and green chilies. Bring to a boil.
- Reduce heat, cover and simmer for 15 to 20 minutes.
- Refrigerate leftovers within 2 hours.