Name: No Tomato Chili
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 Servings
Ingredients: 2 tablespoons vegetable oil; 500 g lean ground pork; 1 1/2 cups onion, diced; 1 cup carrots, diced; 1 cup bell pepper, diced; 1 small jalapeno pepper, seeds removed, diced (optional); 3 garlic cloves, minced; 2 tablespoons Mexican chili seasoning; 1 tablespoon paprika; 1 teaspoon ground cumin; 3 tablespoons flour; 2 cups no salt added chicken stock; 1 can (540 ml) black beans, rinsed and drained; 3 tablespoons vinegar; 1 1/2 cups fresh or frozen corn kernels; Fresh cilantro, chopped; Fresh lime; 1 cup cheddar cheese, grated

Ingredients

Adjust Servings:

	2 tablespoons vegetable oil
	500 g lean ground pork
	1 1/2 cups onion, diced
	1 cup carrots, diced

	1 cup bell pepper, diced
	1 small jalapeno pepper, seeds removed, diced (optional)
	3 garlic cloves, minced
	2 tablespoons Mexican chili seasoning (Compare labels and choose product with the least amount of sodium.)
	1 tablespoon paprika
	1 teaspoon ground cumin

	3 tablespoons flour
	2 cups no salt added chicken stock
	1 can (540 ml) black beans, rinsed and drained
	3 tablespoons vinegar
	1 1/2 cups fresh or frozen corn kernels (Compare labels and choose product with the least amount of sodium.)
	Garnish
	Fresh cilantro, chopped
	Fresh lime
	1 cup cheddar cheese, grated

Nutrient Analysis
PER SERVING: 1/8 of recipe RENAL EXCHANGE: 3 Protein + 1 Starch + 1 Vegetable
Calories	370 Kcal
Protein	22 g
Carbohydrates	29 g
Fibre	8 g
Sugars	6 g
Total Fat	19 g
Saturated Fat	7 g
Cholesterol	56 mg
Sodium	392 mg
Potassium	690 mg
Phosphorus	316 mg

No Tomato Chili:
Downloadable/printer-friendly version

Serve with bread or scones.

Ingredients

2 tablespoons vegetable oil
500 g lean ground pork
1 1/2 cups onion, diced
1 cup carrots, diced
1 cup bell pepper, diced
1 small jalapeno pepper, seeds removed, diced (optional)
3 garlic cloves, minced
2 tablespoons Mexican chili seasoning (Compare labels and choose product with the least amount of sodium.)
1 tablespoon paprika
1 teaspoon ground cumin
3 tablespoons flour
2 cups no salt added chicken stock
1 can (540 ml) black beans, rinsed and drained
3 tablespoons vinegar
1 1/2 cups fresh or frozen corn kernels (Compare labels and choose product with the least amount of sodium.)
Garnish
Fresh cilantro, chopped
Fresh lime
1 cup cheddar cheese, grated

Preparation

1 Done	In a large and deep frying pan, heat oil over medium-high and saute ground pork until cooked (5 minutes). Add onion and carrots and cook for another 3 minutes.
2 Done	Add bell peppers, jalapeno, garlic, and spices (chili, paprika, cumin). Saute for 5 minutes.
3 Done	Sprinkle with flour and stir to combine.
4 Done	Add chicken stock, black beans, and vinegar. Bring to a boil. Reduce heat and let simmer, uncovered, for 25 minutes, stirring frequently.
5 Done	Add the corn and cook for another 5 minutes. Serve in bowls, garnished with cheese, cilantro and wedges of lime on the side.