Chill Out Chili

Name: Chill Out Chili
Yield: 6
Cuisine: Fusion
Ingredients: pork tenderloin; onions; garlic; vegetable oil; chili powder; cumin; oregano; salt; pace picante sauce; red kidney beans; black beans; corn; sour cream; scallions, spring or green onions

An easy and lean chili that uses pork “the other white meat” instead of beef.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 ½

POUNDS PORK TENDERLOIN
cut in 3/4 inch pieces, turkey could be substituted

CUPS ONIONS
coarsley chopped

CLOVES GARLIC
minced

TABLESPOON VEGETABLE OIL

TABLESPOON CHILI POWDER

1 ½

TEASPOONS CUMIN

TEASPOONS OREGANO

TEASPOONS SALT

1 ¾

CUPS PACE PICANTE SAUCE
or salsa *

OUNCES RED KIDNEY BEANS
canned, rinsed & drained

OUNCES BLACK BEANS
canned, rinsed & drained

OUNCES CORN
frozen, thawed

Optional toppings

X SOUR CREAM *

X SCALLIONS, SPRING OR GREEN ONIONS
chopped *

Directions

Cook meat, onion & garlic in oil in large saucepan or dutch oven, stirring frequently, just until the meat loses its pink color, about 8 to 10 minutes.

Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly.

Add remaining ingredients except toppings; mix well.

Bring to boil.

Reduce heat, cover & simmer 20min or until meat & vegtables are tender, stirring occasionally.

Ladle in bowls; top as desired.

Makes 6 to 8 servings or 8 cups of chili.