This writer knows beans about quick and easy chili

February 9, 2011 at 12:00a.m.

McClatchy Newspapers

The great thing about chili is that some like it hot, some like it mild, but almost everyone likes it. And you can put together today’s pork and bean chili in just 20 minutes.

The first chili was probably based on a Mexican meat dish called mole de guajolote, which was made with cubed pork accompanied by fried beans and rice. Americans crossing the border added their own touches. Today there seem to be as many styles of chili as there are chili makers. The degree of heat is up to you. Add more chili powder or fresh chili peppers to suit your taste.

Complete today’s meal by heating a package of microwaveable brown rice. Serve sour cream and chopped fresh cilantro on the side.

Chili freezes well. If you have time, double the recipe and freeze half for another quick dinner. I have called for red kidney beans, but white cannellini beans work well and give a softer, lighter texture to the dish.

Served with rice, this meal contains 586 calories per serving with 24 percent of calories from fat.

Wine suggestion: This pork dish would go well with a soft red wine; maybe a shiraz from Australia.

Helpful hint: Diced or chopped onion and green bell pepper found in the produce section of the market can be used instead of the frozen versions.

Countdown

Prepare chili.

While chili simmers, heat rice and prepare garnishes for the chili.

Shopping List

To buy: 1/2 pound pork tenderloin, 1 package frozen diced/chopped onion, 1 package frozen diced/chopped green bell pepper, 1 package frozen corn, 1 can low-sodium kidney beans, 1 can low-sodium chopped tomatoes, 1 bottle chili powder, 1 bottle ground cumin, 1 carton reduced-fat sour cream, 1 bunch cilantro, 1 package microwaveable brown rice.

Staples: Olive oil, salt, black peppercorns.