Ingredients
1
tablespoon vegetable oil
2
packages (8 oz each) refrigerated prechopped onion, celery and bell pepper
2
jalapeño chiles, seeded, chopped
1
lb pulled smoked pork
1
can (28 oz) Muir Glen™ fire roasted whole tomatoes, undrained
2
cans (16 oz each) pinto beans, drained, rinsed
1
can (15 oz) seasoned diced tomato sauce for chili
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
1/2 teaspoons chili powder
1
teaspoon salt
1/2 teaspoon ground cumin
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Cook chopped vegetables and chiles in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally, until thoroughly heated.
