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"Chill Out" Chili

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Ingredients:

  • 1 1/2 lb Pork tenderloin; cut in 3/4" pieces(I'll bet turkey could be substituted:)
  • 2 c Coarsely chopped onion
  • 2 Cloves garlic; minced
  • 1 tb Oil
  • 1 tb Chili powder
  • 1 1/2 ts Cumin
  • 1/2 ts Oregano
  • 1/2 ts Salt
  • 1 3/4 c Pace Picante Sauce
  • 1 cn (15 oz) kidney beans; rinsed & drained
  • 1 cn (15 oz) black beans; rinsed & drained
  • 1 pk (10 oz) frozen corn; thawed
OPTIONAL TOPPINGS
  • Sour cream
  • Chopped green onions

Directions:

from Pace Salsa
 
Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just til meat loses pink color, about 8-10min. 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 til meat & vegtables are tender, stirring occasionally. Ladle in bowls; top as desired. Makes 6-8 servings or 8C chili.
 
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Dec 28, 1997