Black Bean Chili with Pork
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This is a full-bodied, main course chili. Cornbread on the side is a welcome accompaniment for a great, easy meal.
1 pound boneless, fat-trimmed pork, cut into approximately 1/2-inch pieces
2 cans (16 ounces each) black beans, drained and rinsed
1 red or yellow bell pepper, chopped
1 small red onion, thinly sliced
1 medium tomato, peeled, seeded and chopped
2 cloves garlic, crushed
1/2 teaspoon ground cumin
2 teaspoons chili powder
1 can (8 ounces) no salt added tomato sauce
1/2 cup plain low-fat yogurt or sour cream
2 tablespoons chopped cilantro leaves
In a slow cooker, stir together pork, beans, bell pepper, onion, tomato, garlic, cumin, chili powder and tomato sauce.
Cover and cook on low 8 to 9 hours. Spoon into individual bowls, top with yogurt and cilantro.