HealthNotes

Mexican Pork and Bean Chili and Shredded Lettuce Salad

• From: Fit and Fast Meals in Minutes

Ingredients

• Mexican Pork and Bean Chili2 tsp olive oil

• 1/2 medium onion, sliced (1 cup), divided use

• 1/2 lb pork tenderloin, fat removed and cut into 1/2-inch cubes

• 1 celery stalk, sliced (1/2 cup)

• 1 small green pepper, sliced (1 1/2 cups)

• 2 cups canned red kidney beans, rinsed and drained

• 2 cups canned no-salt added chopped tomatoes

• 1/2 cup frozen or canned and drained corn kernels

• 1 1/2 Tbs chili powder

• 2 tsp ground cumin seed

• salt and freshly ground black pepper

• Garnish:1/2 cup reduced-fat sour cream

• 1/2 cup chopped fresh cilantro

• Shredded Lettuce Salad4 cups washed, ready-to eat mixed salad

• 2 Tbs reduced fat olive oil and vinegar dressing

This incredible chili takes only 20 minutes to make. The degree of heat is up to you. Add more chili powder or fresh chile peppers as you like.

Directions

• Mexican Pork and Bean ChiliHeat oil in a large nonstick skillet over high heat. Set aside 2 tablespoons of the sliced onion for garnish. Add the meat, celery, green pepper, and remaining onion to the skillet. Cook 5 minutes, tossing to brown meat on all sides. Add beans, tomatoes, corn, chili powder, and cumin seed. Lower heat to medium and simmer 15 minutes. Add salt and pepper to taste. Serve chili in large bowls. Place the sour cream, cilantro, and reserved onion into small bowls and pass with the chili.
• Shredded Lettuce SaladPlace salad in a bowl and toss with dressing.