Black Bean Pork Chili

Black Bean Pork Chili

This is a terrific hearty chili - a cozy easing into fall sort of chili. A bonus that it is super easy to make too, so perfect for busy weeknights. It is chock full of veg, black beans and ground pork (can sub any ground meat) so is something you can feel good about feeding your family! We serve with chips or roasted sweet potatoes. And of course, avocado. And all the fixins’ including, yogurt dip or sour cream, sliced black olives and a squeeze of lime.

Prep Time: 20 minutes Cook Time: 40 minutes

 Ingredients:

• 2 TBSP olive or avocado oil

• 1 large yellow onion, finely chopped

• 2 cups of peeled, chopped butternut squash (you can also use the precut squash crinkles that some stores sell)

• 2-3 garlic cloves, minced

• 2 cups spinach or kale, chopped

• 1.5 pounds of ground pork

• ½ tsp sea salt

• 1 tsp each of cumin, coriander, paprika and oregano, garlic powder (make sure there are no added starches in your spices)

• 1 tsp of chili powder (use less or leave out if you don’t want any spiciness - make sure there are no added starches in your spice mix)

• 2 cups (drained or cans) of black beans (we used dried beans, soak overnight, drain and pressure cook them)

• 1/2 cup of green salsa (can do store-bought if there are no added sugars or preservatives - we use Trader Joe’s salsa verde)

• 1 cup water, homemade chicken or veggie broth – I use any of these options and it turns out great

 Directions:

1. Heat the olive or avocado oil in a large saucepan.  Add the chopped onions and butternut squash with a sprinkle of sea salt and sauté on medium for 5 minutes 

2. Add the minced garlic and sauté for 1-2 minutes.  

3. Add the chopped spinach or kale and sauté for another 1-2 minutes.  

4. Add the pork and cook on medium to high heat for 6-8 minutes until no longer pink and slightly browned, breaking into small chunks.

5. Add all spices and incorporate into the mix and cook for 2 more minutes – you want to “cook” the spices here so they meld into the meat and don’t taste raw.

6. Stir in the beans.

7. Add the salsa and 1 cup liquid of your choice and cover and cook on low for 20 minutes, stirring a few times throughout.  If the chili is getting too dry or sticking to the pan, add ¼ cup more liquid. The extra liquid helps with reheating later if you do it ahead of time or if you want a saucier chili to pour over rice or chips.

8. Taste and adjust for seasonings, particularly salt, if needed.