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)
  

directions

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