MEXICAN PORK CORN AND KIDNEY BEAN CHILI

Mexican Pork Corn and Kidney Bean Chili image

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.

Provided by Braunda

Categories Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

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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)

Steps:

In a large nonstick skillet, heat oil.
Add the pork,celery,green pepper.
Cook 5 minutes. Toss to brown on all sides.
Add beans, tomatoes, corn, chili powder and cumin.
Lower heat to medium and simmer for 15 minutes.
Season with Salt and Pepper to taste.

Nutrition Facts : Calories 409.7, Fat 8.2, SaturatedFat 1.8, Cholesterol 37.4, Sodium 310.8, Carbohydrate 64.4, Fiber 14.7, Sugar 9.2, Protein 26.8

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