Ingredients
8
8 servings
- •2 (8 ounce) cans Hunt's® Tomato Sauce
- •½ cup firmly packed brown sugar
- •2 tablespoons Dijon mustard
- •2 tablespoons cider vinegar
- •1 teaspoon onion powder
- •1 teaspoon chili powder
- •1 tablespoon finely chopped garlic
- •1 tablespoon Pure Wesson® Vegetable Oil
- •1 pound boneless pork shoulder, cut into 1/2-inch pieces
- •1 ½ cups chopped white onion
- •½ teaspoon salt
- •2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
- •1 (15 ounce) can black beans, drained, rinsed
- •1 (15 ounce) can red kidney beans, drained, rinsed
- •½ cup vegetable broth
- •1 teaspoon Sour cream
- •1 teaspoon Chopped parsley
- •1 ounce Warm corn bread
Instructions
- To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
- To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
- Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.
Nutritional Facts
Per 8 servings
- Calories: 295
- Carbohydrate: 43g
- Fat: 8g
- Fiber: 10g
- Protein: 14g
- Sugar: 20g
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