Saturday, July 4, 2009

Happy 4th of July: Slow-Cooker Organic Pork Chili!


Happy 4th of July to all my divas! I know it's customary to fire up the grill on the 4th, cooking up all manner of meat. I'll actually be grilling up some sea bass for dinner myself, but I thought as my holiday gift, I'd do something a little different and share a great chili recipe with you! As many of you already know, I'm a big fan of my crock pot. I love throwing a bunch of ingredients into it first thing in the morning and letting it cook all day. After smelling it burbling away for hours, it's such a pleasure when the time finally comes to enjoy the food. This time around, I'm sharing a new chili recipe, this time made with beautiful organic ground pork! This dish is protein-packed and healthy, full of fiber and nutrients.

Diva Cooking Tip of the Day: Bypass the cheese please! Instead, top your chili with sliced avocado for richness and chopped cilantro. I also add brown rice to my chili, which when combined with beans, forms a complete protein. Also try topping it with spicy salsa for some extra kick!

Note: If you'd prefer, ground turkey may be substituted for the pork in this dish.

Domestic Diva's Slow Cooker Organic Pork Chili

3/4 cup white beans, soaked overnight (may substitute canned)
3/4 cup cranberry or pinto beans, soaked overnight (may substitute canned)
4 cups chicken stock
1 lb ground pork, browned and drained of fat
2 tbsp molasses
2 tbsp chili powder
1 tbsp cumin
1 tsp chili flakes
1 onion, chopped
3 garlic cloves, chopped
1 bell pepper, chopped
1 16 oz. can diced tomatoes

Garnishes:
2 cups brown rice, cooked
1 avocado, sliced
cilantro, chopped

Directions:

After browning the ground pork in a skillet and draining the fat, add it to the slow cooker. Add all of the other ingredients and allow to simmer for 6-8 hours, or until the beans are tender. Season to taste with salt & pepper.

To serve, fill a bowl with chili. Top with the brown rice, avocado & cilantro. Enjoy!

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