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Serves 4 to 6.


    1 pound lean ground pork
    1 medium red OR green bell pepper, chopped
    1 medium onion, chopped
    4 cloves garlic, minced
    1 1/2 teaspoons ground cumin
    2 15-oz. cans black beans, rinsed and drained
    1 14 1/2-oz. can diced tomatoes, undrained
    1 cup water
    2 teaspoons dried oregano, crushed
    1/2 teaspoon salt
    1 teaspoon lime juice
    Shredded Cheddar cheese
    Nonstick cooking spray
    Flour tortillas (optional)

Cooking Directions

Coat heavy, large covered pot with nonstick cooking spray.
Heat over medium-high heat.
Add pork, bell pepper, onion, garlic and cumin.

Cook and stir until pork is brown and vegetables are tender, stirring occasionally.

Drain off fat.

Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot.

Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

Uncover; simmer about 15 minutes more or until desired consistency.

Stir in lime juice. Ladle into soup bowls.

Sprinkle each serving with Cheddar cheese.

Serve with tortillas, if desired.

Serving Suggestions
Lime juice adds spark to this chili. Bring out for tailgating or just to warm up after a long day outside. Serve with fresh vegetables and dip.

Nutrition Facts
Calories 540 calories; Protein 38 grams; Fat 26 grams; Sodium 1441 milligrams; Cholesterol 98 milligrams; Saturated Fat 11 grams; Carbohydrates 37 grams; Fiber 12 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit 



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