\"chill out\" chili

Yield: 1 Servings

Measure Ingredient
1½ pounds Pork tenderloin; cut in 3/4\" pieces(I'll bet turkey could be substituted:)
2 cups Coarsely chopped onion
2 \N Cloves garlic; minced
1 tablespoon Oil
1 tablespoon Chili powder
1½ teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Salt
1¾ cup Pace Picante Sauce
1 can (15 oz) kidney beans; rinsed & drained
1 can (15 oz) black beans; rinsed & drained
1 pack (10 oz) frozen corn; thawed
\N \N Sour cream
\N \N Chopped green onions


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@...> on Dec 28, 1997

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