Mexican Pork and Bean Chili

Mexican Pork and Bean Chili
(Recipe from Linda Gassenheimer' s Prevention's Fit and Fast Meals in Minutes, Rodale, 2006, $19.95
via The All_Around_Cooking Mailer on yahoogroups.com Start to finish: 40 minutes.)

2 teaspoons olive oil
1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion (divided use)
2 cups canned red kidney beans, rinsed and drained
2 cups canned no-salt diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper

In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes.
Season with salt and pepper to taste. Serve in large bowls.

Makes 2 servings.