My family loves chili. But sometimes I want to try something new. This chili definitely fit the bill. It was spicy, so don't say I didn't warn you! And it didn't taste like chili, at least not what I'm used to. So if you can remove that expectation from your palate, I'm sure you'll enjoy this hearty stew!
1 tablespoon canola oil
1 1/2 cups chopped white onion
1 medium carrot, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and diced
3/4 pound boneless, center-cut pork loin, cut into 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon unsweetened dark chocolate powder
1 teaspoon dried oregano
1 teaspoon ground cinnamon
2/3 cup vegetable stock
1 14-ounce can diced tomatoes
1 chipotle in adobo sauce, diced
1 tablespoon adobo sauce
1 15-ounce can navy beans, rinsed and drained
1/2 cup fresh cilantro, optional
4 tablespoons nonfat Greek yogurt, optional
Heat the oil in a large pot over medium-low heat. Add onion, carrot, celery, garlic, and sweet potato. Cook 8-10 minutes, until tender. Season the pork with salt and pepper, add to pot, and cook until browned, stirring frequently, about 5 minutes.
Mix in chili powder, cumin, chocolate powder, oregano, and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper, and adobo sauce. Stir and bring to a boil. Reduce heat to low, cover, and simmer until pork is tender, about an hour. Stir in navy beans and cilantro, cook until heated through. Serve hot, with a dollop of yogurt, if using.
Recipe adapted from Fitness Magazine.