Chili helps chase away the chill

Comfort food ideas

Family Features

When there’s a chill in the air, nothing warms better than a bowl of chili. It’s true that many chilis require long, slow cooking, but luckily not all do. This comforting, one-pot meal can be on the table in under 30 minutes.

Savory and satisfying, the base for this chili is simple: a can of Southwestern Bean Salad. Seasoned with a hint of heat and chili powder, this canned combo of black beans, kidney beans, corn and hominy is a perfect chili starter. Adding lean, quick-cooking pork tenderloin or chicken breast, chopped tomato and bell pepper makes a top-notch chili in no time.

Chili is just right for dinner on a busy weeknight, but is also a great dish for casual weekend entertaining. Set out sour cream, cilantro and shredded cheese for toppers and let guests help themselves to a hearty bowl. Pair with a corn muffin or tortilla chips to round out the menu.

A can of Southwestern Bean Salad is the start for many delicious options beyond chili. Of course, it’s a ready-to-eat quick side dish – just open the can – but the possibilities are endless. Add chopped tomatoes and cilantro for a sassy salsa. Simmer with saut ed bell pepper and onion, and some vegetable broth for a scrumptious vegetarian soup. Or, for a zesty dip, pur e it in the food processor, leaving it slightly chunky.

For additional recipes and information about Southwestern Bean Salad, visit www.READsalads.com.

Southwestern Bean Chili

Preparation time: 20 minutes

Makes 4 servings (about 11/4 cups each)

1 tablespoon olive or vegetable oil

1/2 pound pork tenderloin, trimmed or 1/2 pound chicken breast, cut into 1-inch pieces

1 cup chopped onion

1 cup chopped bell pepper (one color or a combination)

1 jalape ±o pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder, mild or hot

1 cup chopped tomato

1 cup beer, chicken broth or water

1 can (15 ounces) READ Southwestern Bean Salad, not drained

Salt, to taste

Sour cream and chopped cilantro, optional

Heat oil in large saucepan or Dutch oven over medium heat. Add pork (or chicken); cook and stir until browned and just cooked through, 3 to 5 minutes. Remove from pan.

Add onion, bell pepper and jalape ±o; cook and stir 2 minutes until crisp-tender. Stir in cumin, chili powder and tomato. Add beer; bring to boil. Reduce heat; simmer 5 minutes.

Stir in bean salad; return meat to pan. Cook until heated through, about 3 minutes. Add salt, as desired. Serve topped with sour cream and cilantro, if desired.

Note: Additional liquid may be added if less thick chili is preferred.

Nutrition information per serving (1/4 of recipe): 262 calories; 17 g protein; 26 grams carbohydrates; 9 grams fat; 498 milligrams sodium; 30 milligrams cholesterol; 7 grams dietary fiber