CAROLYNN’S PANTRY

PORK AND RED BEAN CHILI

16 oz. pork tenderloin, cut into 1/2-inch chunks               

4 cloves garlic, minced                

2 teaspoons chili powder             

1 can (14 1/2 ounces) fire-roasted 

     diced tomatoes, undrained               

3/4 cup jalapeno salsa 

     (or your favorite salsa)            

1 can (15 1/2 ozs) no-salt-added 

     red kidney beans, drained                

1/2 cup chopped cilantro              

                  

1. Heat oil in large saucepan over medium heat. Add pork, garlic and chili 

    powder; cook 4 minutes or until pork is browned on all sides, stirring 

    occasionally.

2. Add tomatoes with their juices and salsa; bring to boil over medium heat. 

    Reduce heat and simmer uncovered 10 minutes or until pork is no longer 

    pink in center.

3. Stir in beans; simmer 3 minutes or until heated through. Ladle into bowls; 

    top with cilantro.

Makes 4 servings (1 1/4  cups per serving)

Cal. 263, Total Fat 6g, Saturated Fat 1g, 

Protein 30g, Carbs. 22g,  Dietary Fiber 5g.