Beef and Pork Chili for a Crowd
Serve with a baked tortilla chips

Serves 10 - 1 1/2 cups per serving or
16 - one cup servings

1 pound extra lean ground sirloin
1 pound boneless pork loin chops, cut into small bite-size pieces
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
Vegetable cooking spray
2 small sweet onions, chopped
4 garlic cloves, minced
1 - 15 ounce can black beans, rinsed and drained
1 - 15 ounce can pinto beans, rinsed and drained
1 - 15 ounce can red kidney beans, rinsed and drained
2 - 4 ounce cans diced green chiles
2 - 14 ounce cans petite diced tomatoes
1 - 1.12 ounce envelope fajita seasoning (we used McCormich brand)
14.5 ounces low sodium chicken broth
2 tablespoons fresh lime juice

Toppings: chopped fresh cilantro, chopped fresh tomatoes, reduced-fat shredded Cheddar cheese

Cook first 4 ingredients in a Dutch oven coated with cooking spray until beef crumbles and is no longer pink. Drain; return to Dutch oven.
Add onions and garlic to Dutch oven, and cook 5 to 7 minutes or until onions are tender.

Stir in black beans and next 8 ingredients. Bring to a boil; reduce heat, and simmer 30 to 40 minutes or until pork is tender. Serve with desired toppings.

Per Serving (1 1/2 cups): 308 Calories; 10g Fat (29.7% calories from fat); 4g Saturated Fat; 24g Protein; 29g Carbohydrate; 8g Dietary Fiber; 46mg Cholesterol; 1211mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Per Serving (1 cup): 192 Calories; 6g Fat (29.7% calories from fat); 2g Saturated Fat; 15g Protein; 18g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 757mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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