Chunky Chili

Using pork tenderloin instead of ground beef puts a twist on an "old favourite" comfort food.

Ingredients

  • vegetable oil
  • 4 garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic
  • 2 onions, coarsely chopped
  • 1 each green and yellow pepper, coarsely chopped
  • 2 tbsp (30 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 2 tsp (10 mL) dried oregano leaves
  • ½ tsp (2 mL) each salt and cayenne
  • 28-oz (796-mL) can diced tomatoes
  • 1 pork tenderloin
  • 19-oz (540-mL) can kidney or black beans
  • ½ cup (125 mL) finely chopped coriander (optional)

Directions

1) Lightly coat a large saucepan with oil (or use Pam) and set over medium-high heat. Add garlic, onions and peppers. Sprinkle with chili powder, cumin, oregano, salt and cayenne. Stir occasionally until onions start to soften, 2 to 4 min.
2) Pour in entire contents of can of tomatoes. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Bring to a boil, then reduce heat to medium-low heat. Cover and simmer, stirring occasionally, to develop flavour, 3 min.
3) Meanwhile, slice pork tenderloin lengthwise into quarters. Then cut into 1-in. (2.5-cm) pieces. Stir pork into chili. Cover and simmer, stirring often, until meat is cooked, 15 minutes. Meanwhile, drain and rinse beans. After chili has simmered 8 minutes, stir in beans. Cover and continue cooking until beans are warmed through. Remove from heat and stir in coriander. Spoon into bowls. Chili will keep well, covered and refrigerated, up to 5 days. If frozen, will keep up to 2 months.

Exchanges

Count 1 cup of chili as 2 proteins (group 6).

Pork