Quick and Easy Pork and Bean Chili

• Meat

  • 1 Smithfield golden rotisserie pork tenderloin

• Produce

  • 1 For topping- shredded cheese and fresh cilantro
  • 2 large cloves Garlic
  • 1 4.5-ounce can Green chiles
  • 1 15-ounce can Kidney beans
  • 1 Onion, medium
  • 1 Red bell pepper, medium
  • 1 14.5-ounce can Tomatoes

• Condiments

  • 1/3 cup Barbecue sauce

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1 cup Beer

Found on recipegirl.com

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 2 large cloves garlic, minced
• 1 Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin, chopped into small pieces
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• One 14.5-ounce can diced tomatoes
• One 15-ounce can kidney beans, rinsed and drained
• 1 cup beer (your favorite)- can sub chicken broth, if youd like
• 1/3 cup barbecue sauce (your favorite)
• One 4.5-ounce can green chiles
• for topping- shredded cheese and fresh cilantro, if desired

Directions

• In a large skillet, heat the oil over medium-high heat.  Add onion and bell pepper; cook and stir for about 4 minutes, just until softened a bit.  Add the garlic and cook for 1 minute.  Add the pork and evenly distribute it around the pan. In a small bowl, combine the chili powder, cumin and salt.  Sprinkle this mixture evenly over the pork.  Stir fry the pork with the veggies until almost cooked through. Add tomatoes, kidney beans, beer, barbecue sauce and green chiles to the pan.  Bring to a boil, then reduce to simmer for about 20 minutes. Top individual bowls with shredded cheese and cilantro, if desired.