Chill Out Chili
An easy and lean chili that uses pork "the other white meat" instead of beef.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork tenderloin
cut in 3/4 inch pieces, turkey could be substituted |
|
| 2 | cups |
onions
coarsley chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
|
|
| ½ | teaspoons |
oregano
|
|
| ½ | teaspoons |
salt
|
|
| 1 ¾ | cups |
pace picante sauce
or salsa |
* |
| 15 | ounces |
red kidney beans
canned, rinsed & drained |
|
| 15 | ounces |
black beans
canned, rinsed & drained |
|
| 10 | ounces |
corn
frozen, thawed |
|
| Optional toppings | |||
| 1 | x |
sour cream
|
*
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork tenderloin
cut in 3/4 inch pieces, turkey could be substituted |
|
| 473 | ml |
onions
coarsley chopped |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
pace picante sauce
or salsa |
* |
| 433.5 | ml/g |
red kidney beans
canned, rinsed & drained |
|
| 433.5 | ml/g |
black beans
canned, rinsed & drained |
|
| 289 | ml/g |
corn
frozen, thawed |
|
| Optional toppings | |||
| 1 | x |
sour cream
|
*
|
| 1 | 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.
