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Ingredients
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1 tablespoon
olive oil
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1
yellow onion
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3
garlic cloves
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3/4 pound
ground pork
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2 tablespoons
tomato paste
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1 tablespoon
chili powder
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1/2 teaspoon
cumin
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1 teaspoon
paprika
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1/4 -1/2 teaspoons
red pepper flakes
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1 teaspoon
Kosher salt
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15 ounces
can black beans
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2 cups
vegetable broth
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1 1/2 cups
corn kernels
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1 pound
green tomatoes, chopped
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sour cream and cilantro as garnish
Directions
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In a heavy bottomed skillet, heat olive oil over medium high heat. Add onions and cook until they soften. Stir in garlic and pork. Cook until pork browns, stirring often, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add chili powder, cumin, paprika, red pepper flakes, and salt. Stir to coat and let cook for 1-2 minutes more. Add in black beans and vegetable broth. Bring to a boil, reduce heat, and simmer for 5 minutes.
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Add in corn and almost all the tomatoes, leaving a few for a garnish. Simmer for an additional 5-7 minutes, until tomatoes have softened but still keep their nice green color.
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Serve chili with a dollop of sour cream, some cilantro, and a few fresh green tomatoes on top.
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