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Pork and Black Bean Chili-Mayo Clinic Health System

Pork and Black Bean Chili


Prep: 10 min

Total: 42 min

Servings: 8 servings, 1 cup each


What you need:

1          medium onion chopped

6          slices OSCAR MAYER Bacon, cut into 1/2-inch pieces

1-1/2    lb. pork tenderloin, cut into bite-size pieces

1/2       tsp. ground red pepper (cayenne)

1/2       tsp. paprika

2          cans (15 oz. each) black beans, drained

1          can (28 oz.) stewed tomatoes, undrained

1          plantain, cut into 1/2-inch cubes

1/2       cup BREAKSTONE'S or KNUDSEN Sour Cream

RITZ Crackers



Pork tenderloin

Canned black beans

Canned stewed tomatoes


Sour cream

Ritz crackers





Cayenne pepper



Make Pork and Black Bean Chili:

COOK onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.


ADD beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.


SPOON into eight bowls; top with sour cream. Serve with the crackers.




Kraft Kitchen Tips:

Shortcut: Use pre-chopped onions found in the frozen vegetable section of the supermarket. Just measure out what you need and start cooking - no need to thaw first.


Special Extra: Add your choice of toppings, such as your favorite KRAFT Shredded Cheese, additional chopped onions and/or sliced black olives.



Calories: 340

Total fat: 16 g

Saturated fat: 7 g

Cholesterol: 75 mg

Sodium: 410 mg

Carbohydrate: 24 g

Dietary fiber: 5 g

Sugars: 6 g

Protein: 25 g

Vitamin A: 15 %DV

Vitamin C: 20 %DV

Calcium: 6 %DV

Iron: 20 %DV

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