INGREDIENTS
- One 600 g package La Fernandière Ready-to-Cook seasoned pork taco mix
- 2 small onions, finely chopped
- 3 stalks celery, finely chopped
- 1 medium green pepper, diced
- 1 can (796 ml) whole peeled tomatoes
- 1 can (398 ml) tomato sauce
- 1 can (398 ml) black beans
- 1 can (398 ml) red kidney beans
- 1 can (341 ml) whole kernel corn
Choice of toppings
- Sour cream
- Grated cheddar
- Green onion
PREPARATION
- In a large pot, brown the pork taco mixture. When meat is cooked, add the vegetables.
- Cook 5 minutes.
- Add the whole tomatoes, crushing them by hand, the tomato sauce, beans and corn.
- Bring to a boil then lower heat and cook, stirring and scraping bottom of the pot frequently, for about 45 minutes or until chili thickens.
- Top with sour cream, grated cheddar and green onion.
- Serve with tortilla chips.
INGREDIENTS
PREPARATION
INGREDIENTS
- One 600 g package La Fernandière Ready-to-Cook seasoned pork taco mix
- 2 small onions, finely chopped
- 3 stalks celery, finely chopped
- 1 medium green pepper, diced
- 1 can (796 ml) whole peeled tomatoes
- 1 can (398 ml) tomato sauce
- 1 can (398 ml) black beans
- 1 can (398 ml) red kidney beans
- 1 can (341 ml) whole kernel corn
Choice of toppings
- Sour cream
- Grated cheddar
- Green onion
PREPARATION
- In a large pot, brown the pork taco mixture. When meat is cooked, add the vegetables.
- Cook 5 minutes.
- Add the whole tomatoes, crushing them by hand, the tomato sauce, beans and corn.
- Bring to a boil then lower heat and cook, stirring and scraping bottom of the pot frequently, for about 45 minutes or until chili thickens.
- Top with sour cream, grated cheddar and green onion.
- Serve with tortilla chips.