There is nothing better than a bowl of chili on a cool fall or winter day. This version of chili shakes things up a bit with plantain and pork in place of the traditional beef.
3 tsp olive oil
1 lb lean pork, cubed
1 large onion, diced
1 black plantain, diced
1 bell pepper, diced
1 tb cumin, ground
½ tsp black pepper, or more to taste
¼ tsp salt
¼ tsp cinnamon, ground
½ cup fresh orange juice
2 cups cold water
1 can black beans, 15 ounces – rinsed and drained
1 can diced green chilies, 8 ounces
1 can refried beans, 15 ounces
- In a large pot or Dutch oven, heat oil over medium heat.
- Add the cubed pork and cook for 3 to 4 minutes, or until just browned.
- Remove from the pot with a slotted spoon and drain on a plate.
- Add onion and plantain to the heated skillet and cook for 1 minute.
- Add in bell pepper, cumin, salt, pepper, and cinnamon.
- Cook until vegetables are soft, 2 to 3 minutes.
- Pour orange juice into the Dutch oven and increase heat to high.
- Cook down the orange juice for 1 to 2 minutes or until almost completely evaporated.
- Add water to the pot.
- Stir in black beans and bring to a boil.
- Reduce heat and simmer for 10 to 15 minutes.
- Add remaining ingredients and pork with juices back into the Dutch oven and increase heat to medium.
- Cook until the chili thickens slightly, approximately 5 to 6 minutes.
Nutritional Benefits: Vitamin C, Selenium, Iron, Vitamin A, Calcium
Category: Main Dish