"Chill Out" Chili

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 tbs. Oil
1 tbs. Chili powder
1 1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. 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 package (10 oz) frozen corn; thawed
Optional Toppings:
- Sour cream
- Chopped green onions

Instructions

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