• 1 tablespoon vegetable oil
• 1/2 cup Hunt’s® BBQ Sauce
• 1 pound boneless pork shoulder, cut into 1/2-inch pieces
• 1-1/2 cups chopped white onion
• 1/2 teaspoon salt
• 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained
• 1 can (15 oz each) black beans, drained, rinsed
• 1 can (15 oz each) red kidney beans, drained, rinsed
• 1/2 cup vegetable broth
• Sour cream, chopped parsley and warm cornbread, optional

STEP ONE

To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.

STEP TWO

Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in BBQ sauce, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.