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." <itisme@swbell.net> on Dec
28, 1997
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