Enjoy this chili that’s made using pork, beans, Muir Glen® tomatoes and Progresso® broth – a spicy dinner that’s ready in 30 minutes.
Smoky Pork and Pinto Bean Chili
- Prep Time 30 min
- Total 30 min
- Ingredients 11
- Servings 6
Ingredients
- 1 tablespoon vegetable oil
- 2 packages (8 oz each) refrigerated prechopped onion, celery and bell pepper
- 2 jalapeño chiles, seeded, chopped
- 1 lb pulled smoked pork
- 1 can (28 oz) Muir Glen™ fire roasted whole tomatoes, undrained
- 2 cans (16 oz each) pinto beans, drained, rinsed
- 1 can (15 oz) seasoned diced tomato sauce for chili
- 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
Make With
Progresso Broth
Instructions
-
Step1In 5-quart Dutch oven, heat oil over medium-high heat. Cook chopped vegetables and chiles in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
-
Step2Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally, until thoroughly heated.
Nutrition
416
Calories
19g
Total Fat
25 1/2g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 416
- Total Fat
- 19g
- 0%
- Saturated Fat
- 6g
- 0%
- Sodium
- 1473mg
- 0%
- Total Carbohydrate
- 34g
- 0%
- Dietary Fiber
- 9g
- 0%
- Protein
- 25 1/2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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