Grab a spoon and dig into tonight's hearty chipotle pork chilli. Lime-infused quinoa, 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
Before starting, wash and dry all produce. Add quinoa and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min.
While quinoa cooks, core, then cut pepper 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, 3-4 min. Season with salt and pepper.
Add pork 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!)
Fluff the quinoa with a fork. Season with salt and stir in 1/4 tsp lime zest (dbl for 4 ppl). Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese. Squeeze over a lime wedge, if desired.