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Caribbean Pork Chili

Caribbean Pork Chili

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  • Makes: 6 servings
  • Prep 20 mins
  • Slow Cook 4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
  • Serving Size: 1 1/2cups
  • Carb Grams Per Serving: 32

Ingredients

  • 1 1/2 pounds boneless pork loin roast, cut into 1-inch pieces
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground chipotle chile pepper (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon canola oil
  • 2 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
  • 1 15 - ounce can no-salt-added black beans, rinsed and drained
  • 1 8 - ounce can no-salt-added tomato sauce
  • 1 cup frozen whole kernel corn
  • 1 medium mango, halved, seeded, peeled, and chopped
  • 1/4 cup snipped fresh cilantro
  • Fresh cilantro (optional)

Directions

  1. In a medium bowl combine pork, chili powder, chile pepper (if using), cumin, salt, and garlic; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Cook pork, half at a time, in hot skillet until browned on all sides, stirring occasionally.
  2. Place pork in a 3-1/2- or 4-quart slow cooker. Add tomatoes, beans, tomato sauce, and corn. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
  3. Stir in mango and 1/4 cup cilantro. If desired, garnish individual servings with fresh cilantro. Makes 6 (1-1/2 cups each) servings.

Tip

  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 315 cal., 7 g total fat (2 g sat. fat), 78 mg chol., 246 mg sodium, 32 g carb. (8 g fiber, 12 g sugars), 32 g pro.

Diabetic Exchanges

Starch (d.e): 2; Lean Meat (d.e): 3.5; Vegetables (d.e): 1