Chunky pork chili
Uncooked lean pork tenderloin
1 pound(s), trimmed and cut into 1-inch chunks
Reduced-sodium chicken broth
1¾ cup(s), (about 14 1/2-ounce)
1 medium, chopped
3 medium clove(s), minced
Ancho chile powder
Canned diced tomatoes
14½ oz, (1 can), fire-roasted variety
Canned pinto beans
15½ oz, (1 can), rinsed and drained
Canned kidney beans
15½ oz, (1 can), red variety, rinsed and drained
10 oz, (1 package)
- Sprinkle pork with ¼ teaspoon of salt. Heat oil in Dutch oven over medium-high heat. Cook pork, in batches, until browned, 3–4 minutes per batch, transferring pork to plate as it is browned using slotted spoon.
- Add onion to Dutch oven; reduce heat to medium and cook, stirring, until softened, 5 minutes. Stir in garlic, chile powder, cumin, and remaining ¼ teaspoon salt. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes and bring to boil. Stir in pinto beans, kidney beans, succotash, and broth; return to boil.
- Reduce heat and simmer until chili is slightly thickened, about 10 minutes. Stir in pork and any accumulated juices; simmer until pork is cooked through, 3–4 minutes longer. Divide chili evenly among 6 bowls.
- Per serving: about 1 cup