Smoky Pork, Bacon and White Bean Chili from Smithfield® recipe
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Ingredients
- 6 slices Smithfield® Thick Cut Bacon, cut into 1/4-inch-wide slices 1 Smithfield® Applewood Smoked Bacon Seasoned Pork Loin Filet, cut into 3/4-inch cubes 1 large onion, chopped 2 tablespoons chili powder 1 tablespoon smoked paprika 2 (14.5 ounce) cans diced fire-roasted tomatoes 1 ½ cups water 2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained Salt Sour cream Thinly sliced green onions
Nutrition Info
- 353.5 caloriescarbohydrate: 34.9 gcholesterol: 81.5 mgfat: 19.5 gfiber: 8.3 gprotein: 32.2 gsaturatedFat: 6.8 gservingSize: -sodium: 1850.6 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Smoky Pork, Bacon and White Bean Chili from Smithfield®
Directions
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Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan, drain.
Add pork cubes and onion to bacon grease, saute until onions are crisp-tender. Stir in chili powder and paprika.
Add tomatoes (with juices) and water to pan. Bring to a boil, reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon, sour cream and green onions.