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Southwestern Bean Chili

Southwestern Bean Chili

  By RFChef  

March 11, 2013

  • Yields: 4 Servings
Southwestern Bean Chili

Directions

1Heat oil in large saucepan or Dutch oven over medium heat. Add pork; cook and stir until browned and just cooked through, 3 to 5 minutes. Remove from pan.

2Add onion, bell pepper and jalapeno; cook and stir 2 minutes until crisp-tender. Stir in cumin, chili powder and tomato. Add beer; bring to boil. Reduce heat; simmer 5 minutes.

3Stir in bean salad; return pork to pan. Cook until heated through, about 3 minutes. Add salt, as desired. Serve topped with sour cream and cilantro, if desired.

Note: Additional liquid may be added if less thick chili is preferred.

 

source: Family Features

Ingredients

1 tablespoon olive or vegetable oil

1/2 pound pork tenderloin, trimmed or 1/2 pound chicken breast, cut into 1-inch pieces

1 cup chopped onion

1 cup chopped bell pepper (one color or a combination)

1 jalapeƱo pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder, mild or hot

1 cup chopped tomato

1 cup beer, chicken broth or water

1 can (15 ounces) READ Southwestern Bean Salad, not drained

Salt, to taste

Sour cream and chopped cilantro, optional

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