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 |
OPTIONAL TOPPINGS
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