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Spicy White Bean And Pork Tenderloin Chili

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Spicy White Bean And Pork Tenderloin Chili
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Makes: 4 servings adjust
In this recipe, pork tenderloin's the meat of choice. By using a tender, lean cut, the fat and the cooking times of more traditional slow-cooked chili are reduced. A small dose of chipotle en adobo provides a fast infusion of spice, while beer and pureed tomatoes form the braising liquid and help to balance the heat. This whole dish is ready in about an hour, making it quick enough to work into a weeknight dinner.



  • 2 tablespoons Olive Oil
  • 1 medium Onion, cut into small dice (about 1 1/2 cups)
  • 14 teaspoon Kosher Salt, or more to taste

Step 1

Heat the oil in a medium (4-quart) pot over medium-high heat. Add the onion and the salt; reduce the heat to medium and cook for 3 to 4 minutes, until the onion has softened.


  • 1 pound Pork Tenderloin, cut into 1/2 inch cubes
  • 1 cup Beer

Step 2

Increase the heat to medium-high and add the cubed pork. Cook, stirring as needed, just until the pork has lost its raw look. Add the beer, then cover the pot and reduce the heat to medium or medium-low so the beer barely bubbles. Cook, stirring once or twice, for 8 minutes.


  • 3 cans Great Northern Beans, drained and rinsed
  • 1 cup Pureed Tomatoes, pomi brand preferred (or crushed tomatoes)
  • 1 teaspoon Adobo Sauce, or more to taste (taken from the can of chipotle in adobo)
  • 1 Canned Chipotle Peppers in Adobo Sauce, 1 pepper from the can, seeded and finely chopped
  • 1 teaspoon Sugar

Step 3

Uncover the pot and add the beans, tomato puree, adobo, chipotle pepper and sugar; stir to mix well. Partially cover (leaving the lid ajar so steam can escape) and cook for 30 minutes, stirring occasionally and adjusting the heat as needed so the liquid barely boils.


  • 2 tablespoons Fresh Cilantro, finely chopped
  • Sour Cream, (optional)

Step 4

Taste and adjust seasoning. If you add salt or adobo, you might want to cook for 5 to 10 minutes to fully incorporate the additional ingredients. Divide among individual bowls; sprinkle each portion with the cilantro. Note: If the chili is a little too spicy for you, add a tablespoon of low-fat sour cream to cool it down.
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