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| Beef and Black Bean Chili with Lime Crema |
"Set your chipotle heat degree to moderate or medium in this no-fuss ground pork and black bean gradual-cooker chili. Then tame the highly spiced hotness with a cool lime crema crowned with juicy chopped mango."
Ingredients :
- 1 half of pounds lean ground pork
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans fireplace-roasted diced tomatoes
- 1 cup chopped yellow or purple sweet pepper
- 1 cup water
- half teaspoon floor dried chipotle pepper, or extra to flavor
- 1 fresh mango, peeled, seeded, and chopped
- Lime Crema:
- 2 (five.3 ounce) boxes VOSKOS® Nonfat Honey Greek Yogurt
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 5H20M |
|---|
- Cook floor beef, onion, and garlic in a huge skillet until meat is browned; drain off any fat.
- Add black beans, undrained tomatoes, sweet pepper, water, and ground chipotle chile pepper to a three half of- or 4-quart slow cooker. Stir in beef mixture. Cover and cook dinner on low-warmth placing for 4 to five hours or on high-heat setting for 2 to two half hours. Serve crowned with Lime Crema (see below) and chopped fresh mango.
- Lime Crema: Stir collectively VOSKOS(R) Nonfat Honey Greek Yogurt, lime peel, and lime juice in a bowl. Serve straight away or sit back as much as 24 hours.
Notes :
- Try the usage of a Reynolds® gradual cooker liner in your sluggish cooker for less complicated cleanup.
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