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Jim Causley Buick
January 09, 2014
I think everybody has healthy eating on their minds this time of year. But the winter chill means it also has to be hearty. I whipped up a pot of black bean chili during the first big snow of the season. You can add meat or go vegetarian with this simple recipe.

Black Bean Chili with Pork Tenderloin

2 tablespoons olive oil

1 cup chopped onion

3 garlic cloves, finely chopped

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2 teaspoons chili powder

1 teaspoon whole cumin seed

1/2 teaspoon crushed red pepper

2 - 15 oz. cans black beans, drained and rinsed

3 cups chicken broth (or vegetable broth)

1 cup diced cooked pork tenderloin

1/4 cup chopped fresh parsley (or 2 teaspoons dried parsley)

Heat the olive oil in a medium (3 quart) saucepan over medium heat. Add onion and cook until tender, about 10 minutes. Add garlic, chili powder, cumin and crushed red pepper and cook for just another few minutes.

Add beans and broth and bring items to a simmer.

Cover and cook for 20 minutes.

Stir in pork and taste for additional seasoning.

Serve hot with shredded cheese, sour cream, parsley and raw onion.

Yummy.

I just happened to have the cooked pork tenderloin on hand.

Ham, bacon or even a pork chop will fit in this pot of black bean chili.

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