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"chill out" chili

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Pork tenderloin; cut in

  2. 3/4" pieces(I'll bet turkey could be substituted:)

  3. 2 cups Coarsely chopped onion

  4. 2 Cloves garlic; minced

  5. 1 tablespoon Oil

  6. 1 tablespoon Chili powder

  7. 1 1/2 teaspoon Cumin

  8. teaspoon Oregano

  9. teaspoon Salt

  10. 1 3/4 cup Pace Picante Sauce

  11. 1 can (15 oz) kidney beans; rinsed & drained

  12. 1 can (15 oz) black beans; rinsed & drained

  13. 1 pack (10 oz) frozen corn; thawed

  14. Sour cream

  15. Chopped green onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. Posted to KitMailbox Digest by "Dan/Trina D." on Dec 28, 1997

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