Mexican Pork Corn and Kidney Bean Chili

Braunda's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 teaspoons olive oil
• ½ 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 ½ ounce) can diced tomatoes
• 1 (15 ¼ ounce) can corn (Drained)
• 1 ½ 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.

Reviews

[Nana RJ]

I made this just as the recipe indicated and my husband thought it was fantastic! Wonderful mix of textures and flavors! It was ready to serve in about 25 minutes ( I used leftover pork)so it's also a great quick fix meal. Have added it to my cookbook. Thanks for submitting!!!!!