Pork, Black Bean, and Sweet Potato Chili

2 tsp. canola oil

1 ½ lb. boneless pork steak, cut into ½” pieces

Salt and pepper

1 jar Clean Plate Pantry New Mexican Red Chile sauce

15 oz can black beans, rinsed and drained

2 medium sweet potatoes, peeled and diced into ½” cubes


In a medium Dutch oven heat oil over medium heat until shimmering. Add the pork to the pot in batches to sear, being sure not to overcrowd. Bring the heat down to medium-low, and add the jar of New Mexican Red Chile sauce, scraping any browned bits from the bottom of the pot. Cover and simmer for 25 mins, or until pork is tender. Add beans and sweet potatoes, stirring to incorporate. Cover and simmer for 10 more minutes, or until sweet potatoes are cooked through. Serve with your favorite chili toppings.