| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | 1 | Servings | |
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 |
| Sour cream | ||
| Chopped green onions |
INSTRUCTIONS
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." <[email protected]> on Dec 28, 1997
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