Caribbean Red Bean Chili With Pork

• 2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil)
• 1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez))
• 1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)
• 2 garlic cloves, crushed
• 1 1/4 cups dry white wine or 1 1/4 cups beer
• 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
• 1 cup red lentil
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons ground cumin
• 3 tablespoons soy sauce
• 1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced
• 1 1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
• 1 tablespoon oyster sauce (optional)
• 15 1/2 ounces canned red kidney beans, rinsed and drained
• 2 teaspoons sugar (or 1 packet Splenda)
• salt
• 1/2 lb cooked pork, cubed
• cooked rice, for serving (with corn)

1. Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
2. Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
3. Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
4. Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
5. Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
6. Season with salt, if desired, stir in pork to heat through.
7. Serve over rice and corn.

achiote oil, sofrito sauce, tomatoes, garlic, white wine, chicken broth, red lentil, thyme, ground cumin, soy sauce, hot chili peppers, ground cinnamon, oyster sauce, red kidney beans, sugar, salt, pork, rice

Taken from www.food.com/recipe/caribbean-red-bean-chili-with-pork-444841 (may not work)