"Pig Skin" Chili
As the weather cools down and sports fan head out to tailgate, warm up with this non-traditional slow cooker chili!
Serves: 14 (Serving= 1 cup)
Ingredients
Chili
- 1 ½ pounds pork tenderloin, trimmed and cut into small cubes
- 2 – 15.5 ounce cans pinto beans, drained and rinsed
- 2 – 10 ounce cans no salt added diced tomatoes with green chilies
- 1 cup chopped yellow bell pepper
- 1 cup chopped onion
- 22 ounces low sodium vegetable juice
- 12 ounces light beer (use gluten free for GF version)
- 1 cup water
- 1 - 6 ounce can no salt added tomato paste
- ¼ cup brown sugar
- 2 Tablespoons chili powder
- 1 ½ Tablespoons ground cumin
- 1 Tablespoon minced garlic
- Juice of 1 lime
- ½ teaspoon salt
Garnish
- ¾ cup chopped fresh cilantro leaves
- 10 lime wedges
- 10 Tablespoons (~2/3 cup) light sour cream
Directions
- Add all chili ingredients to slow cooker and cook on low for 8-10 hours.
- Garnish with cilantro, lime wedge and 1 Tablespoon of sour cream.