Ground Pork Chili

2, 28-fl. oz cans no salt added whole tomatoes
13 oz can dark red kidney beans, drained and rinsed
19 oz can six bean mix, drained and rinsed
1 large onion, chopped
3 cloves garlic, minced
1 yellow bell pepper, or colour of your choice, chopped
3 tbsp chili powder
1 tbsp paprika
1 tbsp sage
1 tbsp basil
1 tbsp parsley
500 grams ground pork (lg. package)
1 tbsp cayenne pepper

** spices to taste. Add to your liking.

Chop onion and add to heated pot. Cook and stir until onions have softened. Add pork to pot with the onions, and cook until cooked through, then add garlic and stir for a few minutes. Add cans of tomatoes, crushing or cutting each tomato in the cans. Add both cans of beans, already drained and rinsed, as well as the bell pepper. Finally, add spices, cook over medium-high heat until bubbly, then partially cover pot with a lid, if a thicker chili is wanted; completely cover for a regular chili. Turn heat down to simmer, and leave cooking for at least 30 minutes. Add extra spices if needed.

Serving Size: Makes roughly 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MLEWKOSK.