Grab a spoon and dig into tonight's hearty chipotle pork chili. Lime-infused pork, tender peppers and corn round out this bowl of goodness that's warm, filling and perfect for a winters day!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Monterey Jack Cheese(ContainsMilk/Lait)
Crushed Tomatoes with Garlic and Onion
Southwest Spice Blend
Green Bell Pepper
Sweet Bell Pepper
Before starting, wash and dry all produce.
Core, then cut peppers into 1/2-inch pieces. Thinly slice green onions. Zest, then cut lime into wedges.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and corn. Cook, stirring occasionally, until veggies soften, 5-6 min. Season with salt and pepper.
Add pork and lime zest to the pot with veggies and cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Add Southwest Spice Blend and 1/2 tsp Chipotle powder (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.
Add tomato sauce, crushed tomatoes and 1/2 cup water (dbl for 4 ppl). Stir together, then bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)
Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese. Squeeze over a lime wedge, if desired.