Chipotle Pork Chili

Wow - it seems like forever since I posted anything!!  Just getting into the busy holiday season, already putting together my baking and crafting lists - I cant wait to get into December!!  For dinner tonight,  I whipped up a quick chili with pork tenderloin - I love this recipe because it is healthy, low calorie, spicy and FAST!  This chili can be cooked up on a weeknight in under an hour.

Chipotle Pork Chili
Ingredients:
1 tbsp vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 tbsp chili powder
1 tbsp chipotle chili powder (use 1/2 this amt if your family isnt into spicy!)
1 tbsp cumin powder
1 tsp dried oregano
1/2 tsp sea salt
1 pork tenderloin, cut into bite-size pieces
796mL can diced tomatoes
1 each: red bell pepper, green pepper, yellow pepper
large jalapeno pepper, chopped finely and divided in half
540mL can navy beans
1/4 cup cilantro, leaves and stems, chopped
Toppings:
sour cream
shredded cheddar
cilantro

Method:
In a large pot, heat oil over medium.  Add onion and garlic - sprinkle with the spices.  Saute until onions are soft - about 3 minutes.  Warning: sometimes the spices can start to get dried out - I have some water on hand and add a couple tbsp at a time to create a spice paste... almost like a curry!

Add the pork into the onion mixture and pour the tomatoes in (reserve the juice and add later if you think the chili is too thick, or add all the juice at the beginning if you dont mind a saucy chili!).  Scrape up any brown bits off the bottom of the pan and reduce heat to medium low.  Cover and simmer for about 10 to 15 minutes. 

Stir in peppers, beans, 1/4 cup chopped cilantro and cook for another 10 minutes.

 If you like spicy, add 1/2 of the chopped jalapeno at this time too.  While the chili is cooking, assemble the Topping Bar:

After cooking time is up, serve into bowls and get top with your faves!!

Tonight Erin and I did a bit of crafting for her Movember celebrations at her office - check out our moustaches (we hand sewed them from felt!)