White Bean Pork Chili
This recipe is 4 SmartPoints, 1 cup per serving.
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Servings: 12 servings
Calories: 400kcal
Ingredients
- 4 cloves garlic minced
- 2 tablespoons dried tarragon
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 3 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
- 1 pork tenderloin trimmed
- 1 onion chopped
- 1 Poblano pepper seeded and chopped
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 8 cups reduced fat chicken broth
- 15 oz can cannelli beans drained and rinsed
- 15 oz can chickpeas drained and rinsed
- 1/2 cup salsa verde
Instructions
Cook the Pork Tenderloin
- In a small bowl, mix together 4 minced garlic cloves, the tarragon, maple syrup, apple cider vinegar, Dijon mustard, salt and pepper.
- In a large ziplock bag, place the tenderloin and the marinade. Mix together and place in the refrigerator for about 30 minutes to 1 hour.
- Meanwhile, preheat the oven to 425 degrees. Remove the pork and place on a prepared cookie sheet. Cook for about 45 minutes, or until the pork registers 145 degrees.
- Once it's cooked through, remove from the oven and set aside and let cool. Once cooled, chop into bite size pieces.
Cook the chili
- In a large pot, heat the olive oil on medium low heat. Once warm, add the onion and pepper. When the onion is cooked through and softened, add the spices, and cook about 3 minutes. Add the chicken broth, beans and salsa verde.
- Add the cooked and chopped pork, and let the chili simmer for about 10 minutes. Serve immediately.
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Nutrition
Calories: 400kcal | Carbohydrates: 57.5g | Protein: 27.9g | Fat: 7.1g | Saturated Fat: 1.4g | Cholesterol: 29.4mg | Sodium: 325.4mg | Fiber: 10.4g | Sugar: 13.1g | Vitamin A: 100IU | Vitamin C: 16.5mg