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Chase Away the Chill with Chili

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Southwestern Bean Chili

(Family Features) When there's a chill in the air, nothing warms better than a bowl of chili. It's true that many chilis require long, slow cooking, but luckily not all do. This comforting, one-pot meal can be on the table in under 30 minutes.

Savory and satisfying, the base for this chili is simple: a can of Southwestern Bean Salad. Seasoned with a hint of heat and chili powder, this canned combo of black beans, kidney beans, corn and hominy is a perfect chili starter. Adding lean, quick-cooking pork tenderloin or chicken breast, chopped tomato and bell pepper makes a top notch chili in no time.

Chili is just right for dinner on a busy weeknight, but is also a great dish for casual weekend entertaining. Set out sour cream, cilantro and shredded cheese for toppers and let guests help themselves to a hearty bowl. Pair with a corn muffin or tortilla chips to round out the menu.

A can of Southwestern Bean Salad is the start for many delicious options beyond chili. Of course, it's a ready-to-eat quick side dish - just open the can - but the possibilities are endless. Add chopped tomatoes and cilantro for a sassy salsa. Simmer with sautéed bell pepper and onion, and some vegetable broth for a scrumptious vegetarian soup. Or, for a zesty dip, puree it in the food processor leaving it slightly chunky.

For additional recipes and information about Southwestern Bean Salad, visit www.READsalads.com.

Southwestern Bean Chili

  • 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 jalapeño 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

    1. Heat 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.
    2. Add 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.
    3. Stir 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.

Preparation Time
20 minutes

Calories: 262g     Total Fat: 9g
Cholesterol: 30mg     Protein: 17g
Carbohydrates: 26g     Sodium: 498mg

Makes 4 servings (about 1-1/4 cups each)

Notes, Tips & Suggestions
Note: Additional liquid may be added if less thick chili is preferred.

SOURCE: Seneca Foods Corporation

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