Mexican Pork and Bean Chili and Shredded Lettuce Salad

Mexican Pork and Bean Chili and Shredded Lettuce Salad: Main Image

Quick Facts

Servings: 2
Cook Time: 20 min.

Sides & Desserts

Wine Pairings

This incredible chili takes only 20 minutes to make. The degree of heat is up to you. Add more chili powder or fresh chile peppers as you like.


  • Mexican Pork and Bean Chili2 tsp olive oil
  • 1/2 medium onion, sliced (1 cup), divided use
  • 1/2 lb pork tenderloin, fat removed and cut into 1/2-inch cubes
  • 1 celery stalk, sliced (1/2 cup)
  • 1 small green pepper, sliced (1 1/2 cups)
  • 2 cups canned red kidney beans, rinsed and drained
  • 2 cups canned no-salt added chopped tomatoes
  • 1/2 cup frozen or canned and drained corn kernels
  • 1 1/2 Tbs chili powder
  • 2 tsp ground cumin seed
  • salt and freshly ground black pepper
  • Garnish:1/2 cup reduced-fat sour cream
  • 1/2 cup chopped fresh cilantro
  • Shredded Lettuce Salad4 cups washed, ready-to eat mixed salad
  • 2 Tbs reduced fat olive oil and vinegar dressing


  • Mexican Pork and Bean ChiliHeat oil in a large nonstick skillet over high heat. Set aside 2 tablespoons of the sliced onion for garnish. Add the meat, celery, green pepper, and remaining onion to the skillet. Cook 5 minutes, tossing to brown meat on all sides. Add beans, tomatoes, corn, chili powder, and cumin seed. Lower heat to medium and simmer 15 minutes. Add salt and pepper to taste. Serve chili in large bowls. Place the sour cream, cilantro, and reserved onion into small bowls and pass with the chili.
  • Shredded Lettuce SaladPlace salad in a bowl and toss with dressing.
Copyright © 2005 by Linda Gassenheimer

Variation: Frozen diced onion and green pepper can be substituted for fresh to save time.

Variation: White cannellini beans can be used instead of red beans. They will give a softer, lighter texture to the dish.

Serving Suggestion: Serve this chili with bowls of sour cream, chopped onion, and chopped fresh cilantro as garnishes, along with some rice.

Serving Suggestion: Chili freezes well. If you have time, double the recipe and freeze half for another quick dinner.

Nutrition Facts

Calories 636
  Calories from Fat 173 (27%)
(31%)Total Fat 20g
(35%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
(33%)Cholesterol 98mg
(45%)Sodium 1080mg
(68%)Potassium 2371mg
Total Carbohydrate 75g
(102%)Dietary Fiber 25g
Sugars 13g
Sugar Alcohols 0g
(92%)Protein 46g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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