Chill Out Chili

• 1 1/2 pounds pork tenderloin cut in 3/4 inch pieces, turkey could be substituted
• 2 cups onions coarsley chopped
• 2 cloves garlic minced
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoons oregano
• 1/2 teaspoons salt
• 1 3/4 cups pace picante sauce or salsa
• 15 ounces red kidney beans canned, rinsed & drained
• 15 ounces black beans canned, rinsed & drained
• 10 ounces corn frozen, thawed
• 1 x sour cream
• 1 x scallions, spring or green onions chopped

1. Cook meat, onion & garlic in oil in large saucepan or dutch oven, stirring frequently, just until the meat loses its pink color, about 8 to 10 minutes.
2. Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly.
3. Add remaining ingredients except toppings; mix well.
4. Bring to boil.
5. Reduce heat, cover & simmer 20min or until meat & vegtables are tender, stirring occasionally.
6. Ladle in bowls; top as desired.
7. Makes 6 to 8 servings or 8 cups of chili.

pork tenderloin, onions coarsley, garlic, vegetable oil, chili powder, cumin, oregano, salt, pace picante sauce, red kidney, black beans, corn, sour cream, scallions

Taken from recipeland.com/recipe/v/chill-out-chili-50851 (may not work)