Mexican Pork Corn and Kidney Bean Chili |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Pork Tenderloin with a mix of onion, green peppers and celery. With canned Tomatoes and Kidney Beans and Corn. I do not know what else we could do better. Ingredients:
2 teaspoons olive oil |
1/2 lb pork tenderloin (cut in 1/2 cubes) |
1 stalk celery (chopped) |
1 small green pepper (chopped) |
1 small yellow onion (chopped) |
1 (16 ounce) can red kidney beans (drained) |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 1/4 ounce) can corn (drained) |
1 1/2 tablespoons chili powder |
2 teaspoons cumin |
salt and pepper (to your taste) |
Directions:
1. In a large nonstick skillet, heat oil.
2. Add the pork,celery,green pepper.
3. Cook 5 minutes. Toss to brown on all sides.
4. Add beans, tomatoes, corn, chili powder and cumin.
5. Lower heat to medium and simmer for 15 minutes.
6. Season with Salt and Pepper to taste.
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