As always, this week I was on the lookout for fantastic new recipes to try. The twist was that they had to be both hearty (since temps this week are in the 20s) and healthy (as I’m training for a race). This one fit the bill so I gave it a whirl last night.
I was able to make the dish from start to finish in under half an hour and in one skillet. Bonus!
This chili is loaded with flavor. The mild heat from the ancho chili pepper is excellent, and the addition of the avocado salsa really rounds it out and adds a sweet note.
Since there was a fantastic looking loaf of rosemary olive oil bread at the market I opted to serve that along with.
- 1 pound boneless pork tenderloin, trimmed up & cut into 1-inch cubes
- 1 chopped onion
- 2 tablespoons chili powder
- 1 1/2 teaspoons Ancho chili pepper
- 1 teaspoon ground cumin
- 1 clove garlic
- 1 teaspoon Mexican oregano leaves
- 1 teaspoon salt
- 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
- 14 oz. chicken broth
- 1 avocado, peeled, pitted and chopped
- 1/2 small red onion, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Heat some olive oil in large skillet on medium heat. Brown the pork on all sides. Remove from skillet.
- Stir onions into skillet; cook and stir 4 minutes or until tender. Add seasonings; cook and stir 1 minute or until fragrant. Add pork, beans and broth; mix well. Bring to boil. Reduce heat to low. Simmer, uncovered, 15 to 20 minutes or until pork is tender, stirring occasionally.
- Mix avocado, red onion, cilantro and lime juice in small bowl. Serve chili topped with avocado mixture.