September is National Family Meals Month! Can you tell us why family meals matter?

Aside from improved family cohesion, communication and relationships eating meals together as a family has been linked to social and physical health benefits like better grades and higher fruit and vegetable intake. Set a goal for just one more family meal together per week.

 But, how can we make time for family meals when everyone is so busy?

A big tip is to cook once, eat twice and choose filling ingredients to satisfy the family! Make it easy and customizable as well. Here I have Powerful Pairings with pork and pulses offering great taste, nutrition, and versatility to the family meal. I cooked a double batch of pork tenderloin to shred and store in the fridge for meals this week. I’m stretching my pork by adding in pulses - Pulses include dry peas, beans, lentils and chickpeas. They’re an excellent source of fiber which supports satiety and weight management. Nutrition wise pork is a naturally rich source of protein and a complete protein, providing all nine essential amino acids.

Tonight, I’m serving pork and black beans in a one-pot chili I made with veggies, broth and spices. Tomorrow, we’ll enjoy the leftover pork and black beans in a rice bowl with salsa, chopped lettuce and some shredded cheese, or you can serve in a quesadilla with the same ingredients! Kids love to customize, so set out some items or a toppings bar and let them do their thing. Getting them involved with the prep will motivate them to eat and try new dishes too so there’s no fighting at the table!

Black Bean and Pork Chili Family Meal Recipe

Makes 4-6 servings

Ingredients

2 tablespoons canola oil

1 clove garlic, chopped

1 onion, scrubbed with vegetable brush under running water and chopped

1 green bell pepper, scrubbed with vegetable brush under running water and diced

1 red bell pepper, scrubbed with vegetable brush under running water and diced

1 jalapeno pepper, scrubbed with vegetable brush under running water and finely diced

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (15 ounces each) diced tomatoes

1-lb. cooked, shredded pork

1 can (15 ounces) canned corn, drained

2 cups chicken broth or water

3 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon black pepper

1 can (8 ounces) tomato paste

Optional Toppings:

1 bunch green onions

¼ cup shredded reduced-fat cheddar

½ cup sour cream

Directions

1. Wash hands with soap and water.

2. In a large pot over medium heat, warm oil. Add garlic and onion. Sauté over medium heat for about 5 minutes. Add green peppers, red peppers and jalapeno peppers and sauté for additional 2-3 minutes. Add black beans and tomatoes; cook for 5 minutes. Add shredded pork.

3. Add corn, chicken broth or water, chili powder, cumin, black pepper and tomato paste. Bring to a boil; reduce to simmer and cook 10 – 15 minutes until fragrant. Serve with optional toppings, if desired.