"Pig Skin" Chilli

“Pig Skin” Chilipig-skin-chili.jpg
As the weather cools down and sports fan head out to tailgate, warm up with this non-traditional slow cooker chili!

gluten-free-icon.gif Gluten Free

Ingredients

  • 1½ pounds pork tenderloin
  • 2- 15.5 ounce cans pinto beans, drained and rinsed
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 1- 12 ounce light beer (use gluten free beer or gluten free stock/broth for GF version)
  • 1 – 6 ounce can tomato paste
  • 1 – 14.5 ounce can no salt added diced tomatoes
  • 22 ounces low sodium vegetable juice
  • 1 Tablespoon minced garlic
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 fresh lime
  • 1½ Tablespoons ground cumin
  • 2 Tablespoons chili powder
  • 2 Tablespoons Splenda® brown sugar blend
  • 1 cup water

Directions

  1. Trim the fat off of the pork tenderloin and cut into small cubes.
  2. Place all ingredients in slow cooker and cook on high for 4 hours or low for 8 hours. 

Serves 10

Nutrition Information
Per 1 cup serving
Calories: 213
Total Fat: 3 g
    Saturated Fat: 1 g
Sodium:  353 mg
Total Carbohydrate:  27 g
    Dietary Fiber: 7 g
Protein:  20 g