Chili au porc et aux piments forts

Protéine végé plutôt

Épicé

Rapido

Sous 50 g de gluc

Chili au porc et aux piments forts

avec haricots noirs et cheddar

7 min

Difficulté: 2/3

Americaine

Ce chili léger au porc et aux haricots noirs fera sensation! Nous avons agrémenté le tout de piments forts et de cheddar fondant! Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Grande casserole

Cuillères à mesurer

Verre doseur

Tags

Épicé

Rapido

Sous 50 g de gluc

< 650 calories

Ingrédients

Porc haché

250 g

Haricots noirs

1 unit(s)

Jalapeño

1 unit(s)

Poivron

1 unit(s)

Coriandre

7 g

Tomates broyées à l'ail et aux oignons

1 unit(s)

Épices à enchilada

2 tbsp

Crème sure

1 unit(s)

Fromage cheddar, râpé

0.25 cup

Poivre

0.125 tsp

Huile

1 tsp

Sel

0.125 tsp

Preparation

Core, then cut bell pepper into 1/2-inch pieces.
Roughly chop cilantro.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Heat a large pot over medium-high heat.
When the pan is hot, add 1 tsp (2 tsp) oil, then bell peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.)
Cook, stirring occasionally, until tender-crisp, 4-5 min.
Season with salt and pepper.
Remove from heat, then transfer veggies to a plate.

Reheat the same pot over medium.
When hot, add pork to the dry pot.
Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard excess fat.
Add Enchilada Spice Blend, then stir to combine.

Add crushed tomatoes, half the black beans and their liquid (use all for 4 ppl) and 1/2 cup (1 cup) water to the pot with pork.
Stir to combine, then bring to a boil over high.
Once boiling, reduce heat to medium.
Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)
Season with salt and pepper.

When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min.
Season with salt and pepper.
Divide chili between bowls.
Dollop sour cream over top, then sprinkle with cilantro and cheese.
Sprinkle any remaining jalapeños over top, if desired.