Smoky Pork Chili

Ingredients for 4 servings:

• 1 onion(s), red
• 2 bell peppers, yellow
• 500 g lean minced pork
• 1 tbsp garlic salt
• 2 tbsp seasoning mix (fajita seasoning), see my recipe
• 400 g tomatoes, chopped (can)
• 400 g pumpkin(s)
• 400 g kidney beans
• ¼ tsp hot sauce, e.g. Tabasco
• 1 lime(s)
• 2 handfuls of coriander leaves
• 1 romaine lettuce
• 4 tbsp natural yogurt, low-fat

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Slimming World recipe

Finely chop the onions. Dice the bell peppers. Peel and deseed the squash, and cut into bite-sized pieces. Juice half the lime and cut the other half into wedges. Finely chop the cilantro. Remove the stalks from the lettuce leaves, wash, and trim them. Place the onions, bell peppers, minced pork, garlic, and 2 tablespoons of water in a large pan and fry over high heat for 2-3 minutes. Drain the fat. Add the fajita seasoning, tomatoes, squash, kidney beans, and hot sauce, and bring to a boil. Reduce the heat to medium, cover, and simmer for about 15 minutes, stirring occasionally. Once the vegetables are soft, season with salt and add the lime juice and a handful of cilantro. Arrange the romaine leaves on plates. Sprinkle the chili over the top. Scatter over the yogurt and remaining cilantro. Serve with lime wedges. A fresh and crunchy, low-calorie chili dish with a twist.