• 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
  • 1 medium onion, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon flour
  • 2 16-oz cans whole tomatoes, crushed
  • 1 16-oz can red kidney beans, rinsed and drained
  • 1 8-oz can tomato sauce
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups Cheddar cheese, shredded (6 ounces)
  • flour tortillas, warmed (optional)

In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.

Top each serving with some of the cheese. Serve with tortillas, if desired.

Serves 8

Warm up after a day of raking leaves or shoveling snow. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Calories: 300 calories

Protein: 27 grams

Fat: 13 grams

Sodium: 886 milligrams

Cholesterol: 63 milligrams

Saturated Fat: 6 grams

Carbohydrates: 21 grams

Fiber: 7 grams