Chili With Pork And Chickpeas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Had pork chops and wanted something different-checked pantry and fridge and came up with this chili. Ingredients:
olive oil |
1 cup chopped onion |
4 or 5 cloves of garlic, minced |
1 - 1 1/2 lbs pork, cubed into bite-sized pieces |
2 tsp cumin |
1 tsp paprika |
1/2 tsp fresh ground pepper |
1/2 tsp salt |
1 tbsp cocoa |
1 tbsp chili powder |
1/8 tsp cinnamon |
1/4 tsp ground red pepper |
1 1/2 cups beef broth |
2-3 tbsp tomato paste |
1 (15 oz) can chickpeas, rinsed and drained |
1 (14 oz) can diced tomatoes, undrained |
1 jalapeno, seeded and chopped (or not seeded, if you prefer) |
small handful chopped cilantro |
Directions:
1. Heat the oil in a large saute pan over medium high heat.
2. Add onion and garlic, and saute for about 3 minutes, then add the pork.
3. Saute for a few minutes and get the pork nicely browned.
4. Stir in the next 8 ingredients (cumin through red pepper) and stir constantly for about 1 minute.
5. Add the beef broth and scrape up all the good bits on the bottom of the pan.
6. Add the tomato paste, chickpeas, tomatoes and jalapeno, bring to a boil.
7. Cover, reduce heat and simmer about 20 minutes.
8. Stir in cilantro.
9. Serve up with a healthy dollop of sour cream or my preference, Greek yogurt, and a sprinkle of shredded cheese.
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