Caribbean Pork and Mango Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: on HIGH for 5 1/2 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 2 cups seeded and diced plum tomatoes (about 6)
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• Lime wedges and additional diced mango, for garnish (optional)
• Coconut Rice (optional; see Notes)

Directions

Chili

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3. Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4. Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5. Garnish with lime and mango, if using. Serve with Coconut Rice, if using.

Coconut Rice

1. In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Caribbean Pork and Mango Chili

Servings Per Recipe: 6
PER SERVING: 350 cal., 14 g total fat (3 g sat. fat), 91 mg chol., 629 mg sodium, 21 g carb. (6 g fiber), 34 g pro.