Hearty Pork and Bean Chili-Style Stew

1. 1

   Season the pork tenderloin with salt and black pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork to the hot oil and cook until browned, 1 to 2 minutes per side. Add the onions, red bell peppers, and garlic to the pork; cook and stir until the onion is slightly tender, about 10 minutes.

3. 3

   Stir the tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring the mixture to a boil, reduce the heat to medium-low, cover the Dutch oven, and simmer, stirring every 15 minutes, until the pork is tender and falling apart, 1 1/2 to 2 hours.

4. 4

   Stir the edamame, corn, and carrots into the stew; cook until heated through, about 5 minutes. Break the pork into pieces using the flat edge of a wooden spoon to create a shredded texture.

• Calories 411.52 kcal High
• Protein 38.7 g Good Source
• Carbs 45.31 g Moderate
• Total Fat 10.37 g Moderate
• Saturated Fat 2.33 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 78.56 mg High
• Sodium 1677.2 mg High
• Fiber 13.94 g Good Source
• Sugar 11.15 g High
• Added Sugar 0.19 g Low Source
• Calcium 102.61 mg Low Source
• Iron 4.54 mg Good Source
• Potassium 991.18 mg Good Source
• Vitamin A 263.48 mcg_rae Good Source
• Vitamin C 49.65 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅