Healthy Recipe for Diabetes - Mexican Chili

Ingredients
1 tablespoon olive oil
1 pound well-trimmed pork tenderloin, cut into 1-inch chunks
5 scallions, thinly sliced
4 cloves garlic, minced
2 large green bell peppers, cut into 1/2-inch squares
2 pickled jalapeño peppers, seeded and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 cup water
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup chopped cilantro

Direction:
1    Heat oil in a nonstick Dutch oven over medium high heat. Add pork, and brown, about 4 minutes. With a slotted spoon, transfer pork to plate.
2    Reduce heat to medium. Add scallions and garlic and cook until scallions are tender, about 2 minutes. Stir in all peppers and cook until bell peppers are tender, about 4 minutes. Return pork to pan. Add cumin, coriander, and salt. Add water and bring to a boil. Reduce to simmer, cover, and cook 20 minutes.
3    Stir in chickpeas. Cover, and cook until chickpeas are heated, about 5 minutes. Stir in cilantro before serving.

Nutrition Facts (Per serving:)
Calories - 300
Protein- 4g
Fat- 3g
Cholesterol- 0g