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.

INGREDIENTS

 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
 
DIRECTIONS

1. In a large pot or Dutch oven, heat oil over medium heat.
2. Add the cubed pork and cook for 3 to 4 minutes, or until just browned.
3. Remove from the pot with a slotted spoon and drain on a plate.
4. Add onion and plantain to the heated skillet and cook for 1 minute.
5. Add in bell pepper, cumin, salt, pepper, and cinnamon.
6. Cook until vegetables are soft, 2 to 3 minutes.
7. Pour orange juice into the Dutch oven and increase heat to high.
8. Cook down the orange juice for 1 to 2 minutes or until almost completely evaporated.
9. Add water to the pot.
10. Stir in black beans and bring to a boil.
11. Reduce heat and simmer for 10 to 15 minutes.
12. Add remaining ingredients and pork with juices back into the Dutch oven and increase heat to medium.
13. Cook until the chili thickens slightly, approximately 5 to 6 minutes.

 
Nutritional Benefits: Vitamin C, Selenium, Iron, Vitamin A, Calcium
Category: Main Dish