Bean, Butternut squash , Pork chili
- Number of Servings: 2
Ingredients
1 teaspoon olive oil 1/8 onion, chopped 3/8 clove garlic, minced 2-1/2 ounces cubed pork tenderloin (venison, beef, bison, or chicken) 2-1/2 ounces butternut squash - peeled, seeded and cut into 1-inch dice 1 tablespoon and 1 teaspoon chicken broth 1/8 (4.5 ounce) can chopped green chilies 3/8 (14.5 ounce) can petite diced tomatoes 1/8 (15 ounce) can kidney beans with liquid( or dried mixed beans of choice, already cooked) 1/8 (15.5 ounce) can white hominy, drainedGarlic powder, 1 tbsp Pepper, red or cayenne, 1 tsp chipolte pepper in adobe sauce, 1 pepper diced 1/8 (8 ounce) can tomato sauce 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon garlic salt
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add diced pork, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, jalapeno,chipolte pepper tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cayenne, cumin, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
Serving Size: 1.5
Number of Servings: 2
Recipe submitted by SparkPeople user HMCCRAY1969.
Add the butternut squash, chicken broth, jalapeno,chipolte pepper tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cayenne, cumin, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
Serving Size: 1.5
Number of Servings: 2
Recipe submitted by SparkPeople user HMCCRAY1969.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 3.8 g
- Cholesterol: 0.9 mg
- Sodium: 1,163.3 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 15.7 g
- Protein: 11.3 g
Member Reviews