Thick with cubed pork and pinto beans, this Speedy Chili Stew can be dressed to thrill in just 40 minutes, garnished with cheese and sour cream.
What You Need
Original recipe yields 4 servings
1 small onion, chopped
3/4 lb. pork tenderloin, cut into small cubes
2 tsp. chili powder
2 tsp. ground cumin
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 can (15 oz.) no-salt-added pinto beans, drained
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat large saucepan sprayed with cooking spray on medium-high heat. Add onions; cook and stir 2 min. Stir in meat, chili powder and cumin; cook 5 min. or until meat is no longer pink, stirring frequently.
Stir in salsa, beans and tomatoes. Bring to boil; simmer on medium-low heat 15 min. or until thickened and heated through, stirring occasionally.
Serve topped with cheese and sour cream.
Garnish each serving with 2 tsp. chopped fresh cilantro or green onions.
This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.
Substitute canned red beans for the pinto beans.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups 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.