Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.
What You Need
Original recipe yields 8 servings
1 medium onion, chopped
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. paprika
2 cans (15 oz. each) black beans, drained
1 can (28 oz.) stewed tomatoes, undrained
1 plantain, cut into 1/2-inch cubes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
Spoon into eight bowls; top with sour cream.
Use pre-chopped onions found in the frozen vegetable section of the supermarket. Just measure out what you need and start cooking - no need to thaw first.
Add your choice of toppings, such as your favorite KRAFT Shredded Cheese, additional chopped onions and/or sliced black olives.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.