New Mexican Green Chili
Spicy foods help to fill you up on fewer calories, and they boost calorie burning, too. When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, and avoid touching your face.
Best Health magazine, January/February 2014; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp olive oil
- 1 lb pork tenderloin cut into 1-in. chunks
- 5 scallions thinly sliced
- 4 cloves garlic minced
- 2 large green bell peppers cut into 1/2-in. cubes
- 2 pickled jalapeño peppers seeded and minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 cup water
- 1 3/4 cups chickpeas rinsed and drained
- 1/2 cup cilantro chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a large saucepan over medium-high heat. Brown pork for about four minutes. With a slotted spoon, transfer pork to a plate.
- Reduce heat to medium. Add scallions and garlic, and cook until scallions are tender, about two minutes. Stir in bell and jalapeño peppers, and cook until bell peppers are tender, about four minutes.
- Return pork to pan. Add cumin, coriander and salt. Stir. Add water and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.
- Stir in chickpeas. Cover and cook until they are heated through, about five minutes. Stir in cilantro before serving. Sprinkle with salt if desired.
Recipe Notes
Per serving: 300 calories, 31 g protein, 24 g carbohydrates, 10 g total fat (2 g saturated fat), 74 mg cholesterol, 7 g fibre, 389 mg sodium.
