"chill Out" Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pork tenderloin, cut in 3/4" |
| piecesI'll bet turkey | ||
| could be substituted: | ||
| 2 | c | Coarsely chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | T | Oil |
| 1 | T | Chili powder |
| 1 1/2 | t | Cumin |
| 1/2 | t | Oregano |
| 1/2 | t | Salt |
| 1 3/4 | c | Pace Picante Sauce |
| 1 | 15 oz kidney beans rinsed | |
| & drained | ||
| 1 | 15 oz black beans rinsed | |
| & drained | ||
| 1 | 10 oz frozen corn thawed | |
| 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
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Nutrition (calculated from recipe ingredients)
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Calories: 3019
Calories From Fat: 1066
Total Fat: 120g
Cholesterol: 757.5mg
Sodium: 4044.9mg
Potassium: 6762.2mg
Carbohydrates: 210.6g
Fiber: 69.4g
Sugar: 29.6g
Protein: 273.9g