Main Dishes

Mexican Pork and Bean Chili

No..this is not Pork 'n Beans like you get out of the can, with that funny piece of white stuff floating at the top! This dish is quick and easy and perfect for any season of the year.


• - 2 tsp. olive oil
• - 1/2 lb. pork tenderloin, fat removed, cut into 1/2-inch cubes
• - 1 celery stalk, chopped
• - 1 small green pepper, chopped
• - 1 cup chopped yellow onion, divided
• - 2 cups canned red kidney beans, rinsed and drained
• - 2 cups canned diced tomatoes
• - 1/2 cup frozen or canned corn kernels (if canned, drain)
• - 1 tsp. Iguana Red Cayenne Pepper Sauce
• - 1 1/2 tbsp. chili powder
• - 2 tbsp. Pirates Blend Caribbean Condiment
• - Salt and freshly ground black pepper


In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder, Caribbean Condiment, and Iguana Red Pepper Sauce. Lower heat to medium and simmer 15 minutes. Season with salt and pepper to taste. Serve in large bowls, topping each with reserved onion.

Yield: 2 Servings
Start to Finish: 40 minutes