2 large center-cut pork chops
One 8-ounce can chickpeas (garbanzo beans), drained
One 8-ounce can red kidney beans, drained
One 8 ounce can black beans, drained
Two 8-ounce cans tomato sauce
4 tablespoons olive oil, plus extra for the pork
5 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 medium red onion, diced
1 green pepper, diced
1 red pepper, diced
1 teaspoon dried parsley
2 teaspoons fennel seeds
2 teaspoons fajita seasoning
¼ cup ketchup
¼ cup cream sherry
½ teaspoon cayenne pepper
Coat the pork chops lightly with olive oil.
Season them with salt and pepper, and a teaspoon of fennel seeds, then roast in a 350° oven for about 25 minutes until they are almost cooked. Cool, then cut into cubes and set aside.
In a large sauce pot, heat 2 tablespoons olive oil over medium, then sauté the garlic, red onion, celery, carrots, and red and green peppers for about 7 minutes.
Add the chickpeas, kidney beans, and black beans to the vegetables, mixing well.
Add the tomato sauce, ketchup, and cream sherry to the sauce pot, along with the cayenne pepper, parsley flakes, fennel seeds, and fajita seasoning.
Bring to a low boil, then add the pork and lower the heat to medium low.
Cook for 1 hour, occasionally stirring the chili.
Food for Thought
They will hunger no more, and thirst no more; the sun will not strike them, nor any scorching heat; for the Lamb at the center of the throne will be their shepherd, and he will guide them to springs of the water of life, and God will wipe away every tear from their eyes. (Revelation 7:16–17)
Susan Muto is the author of Table of Plenty: Good Food for Body and Spirit (Franciscan Media).