MEMORIES: PORK RIBS GARBANZO BEAN CHILI with ORANGE-PEPPERONCCINI SALAD

I was sick and tired of the same old chili some years ago; therefore, I began to experiment in my kitchen. I must say that I am thrill with the outcome, since now I can make chili with any type of beans, protein and flavors. Today; however, I used a non-traditional type of bean for my chili; Chickpeas also known as Garbanzo beans. My husband’s reaction; “WHAT, garbanzo chili? Yeah baby, but he ate it all. That’s what I am talking about!
  
Approximate Prep and Cooking Time: 15 to 20 Minutes
Approximate TOTAL Cost: $14.07 for chili, salad and avocado or $3.52 per serving.
Servings: 4
 
Ingredients for the Chili and Cost: $10.00 or $2.50 per serving
1 cup of cubed pork ribs country style ($2.75)
2 15.5 oz. can of Goya Chick Peas ($1.60)
4 large chopped garlic (.30)
1 med. size chopped onion (.50)
1 handful of chopped cilantro plus few springs for garnishing (.25)
1 packet of McCormick Mild Chili Seasoning pack ($1.25)
1 tbsp. Goya Salad Olives, drained (.30)
3 tbsp. tomato sauce (.30)
3 tbsp. olive oil (1) to season and sauté the pork, and (2) for the salad vinaigrette (.75)
2 Avocados ($2.00)
 
Ingredients for the Salad and Cost: $4.07 or $1.02 per serving
2 cups of salad greens ($1.67)
1 cup of mandarins (.50)
1 cup of medley cherry tomatoes ($1.25)
A couple pepperoncini’s (.15)
Salad vinaigrette (.50)
 
Directions
In a skillet, sauté the cubed pork, onion and garlic.
Add 1 tbsp. of Goya Salad Olives, tomato sauce and ¾ cups of water, stir, cover and simmer for 10 minutes to thicken the sauce.
 
Meantime, prepare the salad by adding to a salad bowl 2 cups of mesclum, kale or spinach; mandarins, cherry tomatoes and a couple of pepperoncini’s.
 
For a simple and quick vinaigrette, add 2 tbsp. olive oil, 1 tbsp. of red wine vinegar, salt lots of pepper to taste to a small glass container, whisk well and pour over the greens.
 
HACK: You can add another layer of flavor to this meal by making yummy garlic bread.