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Pork and Sweet Potato Chili
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-
Prep
40
min
-
Total
40
min
-
Servings
6
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Ingredients
-
1
tablespoon olive oil
-
1
large onion, chopped (1 cup)
-
1
lb boneless pork loin, trimmed of fat, cut into 3/4-inch cubes
-
4
teaspoons chili powder
-
1
cup Progresso™ chicken broth (from 32-oz carton)
-
2
medium sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
-
1
can (15.5 oz) great northern beans, drained, rinsed
-
1
can (14.5 oz) diced tomatoes, undrained
-
1
teaspoon grated orange peel
-
1
teaspoon salt
-
1/2
teaspoon pepper
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Steps
-
1
In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently, until tender.
-
2
Add pork and chili powder; cook and stir about 4 minutes or until pork is no longer pink.
-
3
Stir in remaining ingredients. Reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are tender.
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-
Look for sweet potatoes that have a dark orange to pale red skin. This type is moister and slightly sweeter than the pale orange variety.
-
Any type of canned white beans can be used in this chili; try cannellini or navy beans.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 890mg
- 37%
- Potassium
- 750mg
- 21%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 8g
- 35%
- Sugars
- 7g
- Protein
- 22g
- Vitamin A
- 220%
- 220%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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