Pork and Black Bean Chili
1 1/4 pounds lean ground pork
1 medium red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 1/4 cups of water
2 teaspoons dried oregano, crushed
3/4 teaspoon salt
1 teaspoon of limejuice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas
Coat a heavy, large pot with nonstick cooking spray. Heat the pot over medium-high heat, adding pork, bell pepper, onion, garlic, and cumin. Cover and cook until pork is brown and vegetables are tender, stirring occasionally. Drain off fat. Stir black beans, undrained tomatoes, water, oregano, and salt into mixture, bringing to boiling. Reduce heat and simmer while covered, for 30 minutes. Uncover and simmer about 15 minutes longer. Stir in limejuice. Ladle chili into soup bowls and sprinkle each serving with cheddar cheese. Serve with warm flour tortillas.