Heart-Healthy Soups and Salads Heart Month 2019-Recipe Book | Page 4

PORK and BUTTERNUT
SQUASH CHILI
With a lean cut of pork and a massive
amount of nutrients from winter squash,
this chili delivers on all levels. Make a
batch for a sports viewing party; no one
will be the wiser of its health benefits.
Number of Servings: 8 (1-1/2 cups per
serving)
Ingredients
• 2 lb lean pork tenderloin (cut into
1-inch pieces, all visible fat discarded)
• 1 tablespoon canola oil (divided)
• 1 large onion (finely chopped)
• 4 celery stalks (finely chopped)
• 1 jalapeno, finely chopped (plus more for garnish, if desired)
• 2 tablespoons no-salt-added tomato paste
• 2 1/2 tablespoons sodium-free chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 3 cups water
• 1 can no-salt-added, diced tomatoes
• 2 (12-oz.) packages frozen cooked winter squash puree, thawed
• 1 (1 1/2-pound) small butternut squash, peeled, seeds removed, and diced (about 2
cups diced)
• 2 (14.5-oz.) cans no-salt-added cannellini or white beans, drained and rinsed
• 1/2 cup chopped cilantro (optional)
• 1/2 cup chopped scallions (optional)
Directions
Cut the pork into 1-inch pieces. Add 1/2 tablespoon oil to a large Dutch oven and
warm over medium-high heat. Stirring occasionally, sauté pork until golden-brown,
about 7-8 minutes. Transfer pork to a small bowl and reserve.
Add remaining 1/2 tablespoon oil to the Dutch oven, along with onion and celery.
Sauté until slightly softened, about 5 minutes. Add chopped jalapeno, tomato paste,
chili powder, cumin, garlic powder, salt, and pepper. Sauté for 1 minute, stirring
constantly. Add water and diced tomatoes, using a spatula to scrape the bottom of the
pan for caramelized bits as you stir. Stir in cooked winter squash and reserved pork.
Bring mixture to a boil over high heat. Loosely cover with lid and reduce the heat so
mixture is at a simmer. Cook until pork is tender, about 1 hour.
Meanwhile, cut the butternut squash in half vertically. Use a vegetable peeler or a knife
to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a
1-inch dice. When ready (after the 1 hour cooking time), stir squash and beans into the
chili. Bring to a boil over high heat; again, loosely cover with lid and reduce heat to low
so chili is simmering. Cook until butternut squash is tender, about 30 minutes. Ladle
chili into bowls and, if desired, garnish with chopped jalapeno, cilantro, and scallions.
Continued on next page.