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Smoky Pork, Bacon and White Bean Chili

Source: National Pork Board
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  6
This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.
RECIPE INGREDIENTS
1 1/2 pounds pork loin roast, cut into 3/4-inch dice
8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4-inch strips
1 large onion, cut into 1/2-inch dice
2 tablespoons chili powder
1 tablespoon smoked paprika
2 14 1/2-oz cans diced fire-roasted tomatoes
1 1/2 cups water
2 15 oz cans cannellini beans, (white kidney) or other white beans, drained
Salt
1/2 cup sour cream, (optional)
2 scallions, thinly sliced (optional)
Smoky Pork, Bacon and White Bean Chili Recipe at Cooking.com
DIRECTIONS
In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.


Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes.


Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.


Tips: You can also make this recipe with pork shoulder.




Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 01/31/2013
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Nutrition Facts per Serving
Yield:   6
Calories: 500
Fat. Total: 22g
Fiber: 9g
Carbohydrates, Total: 33g
Sodium: 1080mg
% Cal. from Fat: 40%
Cholesterol: 84mg
Protein: 40g
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