Pork Tenderloin and Pinto Bean Chili
Try this Pork Tenderloin and Pinto Bean Chili recipe.
Try this Pork Tenderloin and Pinto Bean Chili recipe.
- 3 cloves garlic minced
- hot sauce
- 1 pinch cayenne pepper
- lime wedges
- 2 cups low-sodium chicken stock
- freshly chopped cilantro
- 1 teaspoons ground cumin
- non-fat greek yogurt
- 1 small jalapeã±o seeded and finely chopped
- minced red onion
- 1 pork tenderloin (approximately 1 pound), trimmed o
- 2 tablespoons grapeseed oil divided (you can also use olive oil if you like.)
- â½ large yellow onion finely chopped
- 1 4.5-ounce can diced green chilies
- â¾ teaspoon dried oregano
- 2 15-ounce cans pinto beans drained and rinsed
- 1 cup beer (i used dos equis but you can use whatever you have on hand.)
- 1 tablespoon cholula or hot sauce of your choice (optional)
- 1 teaspoons apple cider vinegar
- suggested toppings: (optional)
- shredded white cheddar
- crumbled bacon/turkey bacon
- Carbohydrate 3.74200249997657 g
- Cholesterol 0 mg
- Fat 6.97996875 g
- Fiber 0.61905623890087 g
- Protein 2.08950625 g
- Saturated Fat 0.66986775 g
- Serving Size 1 1 serving (149g)
- Sodium 286.897270833207 mg
- Sugar 3.1229462610757 g
- Trans Fat 0.342112374999999 g
- Calories 82 calories
Step-by-step
- Pat your pork tenderloin dry with paper towels and slice it crosswise into approximately 3-inch pieces.
- Season all over with salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven (or saucepan) over medium-high heat. When hot, add the pork pieces and brown them on all sides. (This will take about 6-8 minutes).
- Remove the pork from the Dutch oven and set aside.
- Reduce the heat to medium and add the remaining tablespoon oil to the Dutch oven. When hot, add the onions, garlic, jalapeño, and green chilies. Cook for 3 minutes until the onions become translucent and the garlic is fragrant.
- Add the cumin, oregano, and cayenne pepper and cook for 2 minutes until the spices are nice and toasty.
- Return the pork to the Dutch oven, along with the pinto beans, chicken stock, beer and hot sauce (if using).
- Bring to a boil, lower to a simmer, cover and cook for 40 minutes.
- Remove the pork pieces from the liquid and place them on a cutting board. Shred the meat using two forks.
- Using a slotted spoon transfer 1 cup of beans to a blender or food processor. Pulse until relatively smooth.
- Return the shredded pork and the bean puree to the Dutch oven.
- Simmer the chili, uncovered, for 15 minutes until slightly thickened.
- Turn off the heat and stir in the apple cider vinegar.
- Season with salt to taste.
- Ladle chili into bowls and serve with toppings of your choice.
My Unexpected Chili Adventure: A Busy Mom's Culinary Triumph
Life as a working mom is a whirlwind. Between early mornings, school runs, demanding deadlines at the office, and the never-ending cycle of laundry and meal prep, finding time for anything beyond the bare minimum often feels impossible. Cooking, a task I once found relaxing and creative, had become a chore, a quick dash to throw something together before the next urgent task demanded my attention. Weeknights were a blur of frozen dinners and quick takeout, leaving little room for the kind of nourishing, home-cooked meals I craved, and my family deserved. Then came the chili incident.
It wasn't a grand, dramatic incident. No kitchen fires or flour explosions. Simply a spur-of-the-moment decision to try a new recipe – this pork tenderloin and pinto bean chili – a recipe I’d stumbled upon during a rare moment of online browsing. I was hesitant, intimidated even. My cooking skills had been relegated to the "survival" level, marked by efficient, functional meals rather than anything remotely adventurous. But something about the simple ingredients and the promise of a hearty, comforting meal nudged me forward. The recipe, thankfully, was clear and straightforward, guiding me through each step with ease. The process, while requiring some attention, was surprisingly manageable, even amidst the chaos of my typical evening routine.
The aroma that filled my kitchen as the chili simmered was intoxicating. It was a warm, comforting blend of spices and savory pork, a sensory experience that momentarily transported me from my whirlwind of responsibilities to a peaceful, almost nostalgic setting. The kids, usually picky eaters, were surprisingly enthusiastic about the chili. My husband, ever the supportive spouse, heaped praise on my culinary efforts, even offering to help with the dishes (a rare occurrence indeed!). That night, gathered around the table, sharing a meal cooked with love (or at least, with a bit more effort than usual), felt like a victory. It was a reminder that even in the midst of a busy life, making time for simple pleasures, like cooking a delicious and satisfying meal, is crucial to maintaining sanity and connection with family.
This chili wasn't just a meal; it was a symbol of reclaiming something I loved, a small act of self-care in the midst of a demanding schedule. It taught me that even the most ambitious recipes can be simplified, adapted to fit the time constraints of a busy life, and it was surprisingly easy to make! The flavors were surprisingly rich and complex, a delicious contrast to the often bland meals that had become my routine. The experience reignited my passion for cooking and the joy of sharing a home-cooked meal with those I love. It was a small victory, a tiny moment of normalcy and happiness in the chaos, and a powerful reminder that even amidst the whirlwind, there's always time for a little bit of deliciousness.
Since that first successful attempt, I've made this chili several times. I've experimented with different variations, adding a touch of this or a sprinkle of that, adapting the recipe to reflect the ingredients I have on hand and the ever-changing needs and tastes of my family. It's become a staple in our weekly meal rotation, a comforting, flavorful dish that consistently satisfies everyone's palates and reminds me that even the simplest of meals can be filled with extraordinary love, warmth, and the sweet taste of success – especially when you manage to feed a hungry family amidst the daily hustle! The recipe has become a source of comfort, a constant in the ever-changing landscape of my life, proving that a bit of heart and the right ingredients can create a culinary masterpiece even when time is of the essence. The leftovers are incredible too!
I often find myself reflecting on that evening, the aroma of the chili still vivid in my memory. It wasn't just a meal; it was an experience, a reminder that even in the busiest of lives, there's always room for a little bit of deliciousness, and that sometimes, the most rewarding experiences are the ones that are born from unexpected, spontaneous moments.
So, if you're a busy mom, a working professional, or simply someone who appreciates a hearty, flavorful meal without the fuss, I highly recommend giving this pork tenderloin and pinto bean chili a try. It's a recipe that's as adaptable as it is delicious, perfect for weeknight dinners, weekend gatherings, or simply a quiet night in. It's more than just a chili; it's a reminder that even amidst the daily grind, there's always time to savor the simple pleasures of life, one delicious bowl at a time.
