Ingredients
12
12 servings
- •2 tablespoons olive oil
- •1 pound lean ground pork
- •4 medium onions, chopped
- •4 cloves garlic, minced
- •1 (15 ounce) can sweet peas
- •1 (14.5 ounce) can wax beans
- •1 (8 ounce) can mushroom pieces
- •1 green bell pepper, chopped
- •1 red bell pepper, chopped
- •1 (28 ounce) can tomato sauce
- •1 teaspoon chili powder, or to taste
- •0.5 teaspoon dried marjoram, or to taste
- •0.25 teaspoon ground nutmeg, or to taste
- •salt to taste
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir pork in hot oil until evenly browned and crumbly. Use a slotted spoon to remove pork to a plate, reserving juices in the skillet.
- Add onions and garlic to juices in the skillet and cook over medium heat, stirring occasionally, until tender. Mix in peas, beans, mushroom, and bell peppers. Cook and stir until vegetables are tender and heated through.
- Return pork to the skillet. Stir in tomato sauce; bring to a boil. Season with chili powder, marjoram, nutmeg, and salt. Reduce heat and simmer until chili thickens and flavors blend, about 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 185
- Carbohydrate: 14g
- Fat: 11g
- Fiber: 4g
- Protein: 10g
- Sugar: 7g
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