Pork and Poblano Chili

1 cup chopped bell pepper
1.5 cup chopped onion
6 garlic cloves, diced
2 Serrano peppers, diced

12 oz lean ground beef
10 oz ground pork

28 oz can diced tomatoes
2 tsp cumin
5 cups low-sodium chicken broth

15 oz can pinto beans, rinsed
15 oz can black beans, rinsed

salt to taste

Best if made ahead to let the flavors combine.

In 2 separate batches, process the roasted poblano peppers and the bell peppers, onion, and garlic in a food processor until smooth but not pureed.

Heat a dutch oven over medium heat and cook the veggies for 5-10 minutes. Add the ground beef and ground pork and cook until no longer pink.
Add the diced tomatoes with the juice, cumin, and chicken broth. Add the rinsed beans. Add salt, to taste.

Simmer for at least 30 minutes.

Serving Size: makes 12 1-cup servings