Awesome fall recipe - Chipotle Stew

Last winter, I discovered an awesome recipe from Women's Running Magazine and seeing as how I've been spending a lot of time on my couch recovering from my ACL reconstruction, I've been doing a lot of organizing.  I found the old printout of that amazing recipe and I thought I would share it, seeing as how it's fall and everyone loves some good comfort food!

From Women's Running Magazine, recipe by Matthew Kadey, M.S., R.D.

***This zesty south-of-the-border-inspired stew features chipotle peppers—dried and smoked jalapeños, which obtain their fiery kick from capsaicin, a phytochemical found to rev up metabolism. The dynamic duo of pinto and black beans make each bowlful a fiber powerhouse*** 

Chipotle Stew

Serves 6

2 tsp. canola oil

1 large yellow onion, diced

1 pound pork tenderloin, sliced into 1-inch pieces

2 garlic cloves, minced

12 cups reduced-sodium chicken broth 1 (28 oz.) can crushed tomatoes

1 (14 oz.) can pinto beans, drained and rinsed

1 (14 oz.) can black beans, drained and rinsed

1 cup frozen corn kernels

2 Tbsp. tomato paste

1 Tbsp. minced chipotle peppers in adobo 1 tsp. cumin powder

2 tsp. dried oregano

2 tsp. cinnamon

4 tsp. salt

4 tsp. freshly ground black pepper Juice of 2 lime

2 cup reduced-fat sour cream

1 ripe avocado, diced

3 cup chopped cilantro

Heat oil in a large saucepan. Add onion and cook until softened, stirring often, for about 5 minutes.

Add the pork and garlic; stir until cubes of pork are well browned, about 5 minutes.

Add chicken broth, tomatoes, pinto beans, black beans, corn, tomato paste, chipotle peppers, cumin, oregano, cinnamon, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in lime juice. Serve garnished with sour cream, avocado and cilantro.

Swap Outs

Swap pork tenderloin for ground turkey

Swap pinto beans for kidney beans

Swap crushed tomatoes for blanched tomatillos

Thank you to Matthew Kadey for this awesome recipe and Women's Running for posting it!