Smoky pork chilli

Name: Smoky pork chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 red onion, finely chopped; 2 yellow peppers, diced; 500g lean pork mince (5% fat or less); 1 tbsp garlic granules; 2 tbsp Schwartz Fajita Seasoning (see spice mixes, page 135); 400g can chopped tomatoes; 350g prepared butternut squash, cut into chunks (use frozen); 400g can red kidney beans in chilli sauce; juice of 1 lime, plus wedges; V2 small pack fresh Coriander, chopped; 1 lettuce such as romaine, leaves separated; 4 tbsp yogurt, to serve

3 steps

Prep:15minCook:30min

We've made classic chilli (SP-friendly by adding chunks of tender butternut squash and serving it all up on a bed of lettuce leaves. FREE

Updated at: Thu, 17 Aug 2023 00:03:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories472.6 kcal (24%)

Total Fat25.3 g (36%)

Carbs34 g (13%)

Sugars6.2 g (7%)

Protein32.7 g (65%)

Sodium937.5 mg (47%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500glean pork mince

5% fat or less

1 Tbspgarlic granules

2 TbspFajita Seasoning

400gcan chopped tomatoes

350gbutternut squash

prepared, cut into chunks, use frozen

400gcan red kidney beans in chilli sauce

1lime

juice of, plus wedges

fresh Coriander

chopped

1lettuce

such as romaine, leaves separated

4 Tbspyogurt

to serve

Instructions

Step 1

Place a large non-stick, lidded frying pan Over a high heat. Add the onion, peppers, pork, garlic granules and 2 tbsp water and stir-fry for 2-3 minutes.

Step 2

Drain off any fat in the pan and stir in the fajita seasoning, tomatoes, squash and kidney beans plus their chilli sauce. Bring to the boil then reduce the heat to medium, cover and cook for 15 minutes or until the pork and veg are cooked and tender, stirring often.

Step 3

Season lightly and stir in the lime juice and most of the coriander. Divide the lettuce leaves between shallow bowls and top with the chilli. Mix the yogurt with 2 tbsp water and drizzle it over each bowl. Scatter over the remaining coriander and serve with lime wedges to squeeze over