Outlaw Chipotle Chili (D.S.)

This is a little spicy, but very gooooood. Prep time is only about 20 minutes. Good for camping. Take the tenderloin frozen. It well act like an ice cube for your vegies, for a day or two. Plan to use your smaller cuts of meat the first two or three days, and the larger ones the later days at camp.

2 teaspoons cooking oil
1 small onion, chopped
4 cloves garlic,minced
12 ounce pork tenderloin, cubed 3/4" *
2 teaspoons chili powder
2 teaspoons cumin
1 medium red bell pepper, 1/2 pieces
1 cup beef broth
1/2 cup salsa, your brand choice
2 tablespoons chipotle pepper in adobo sauce
1 can (160z. ) pinto beans, rinsed and drained
1/4 cup fresh cilantro, chopped

In a 12" dutch oven, heat oil over 12 to 14 charcoals. Cook onions and garlic in hot oil about 3 minutes or until tender. Add pork, chili powder, and cumin. Stir well. Cook about 4 minutes, or until pork is browned. Add bell peppers, broth, salsa, and chipotles. Bring to a boil; reduce charcoals to 9 or 10. Simmer uncovered, about 10 minutes, or until pork is cooked and tinder. Add beans; heat through. Ladle into bowels and top with cilantro.

Exchanges:
1 Starch, 2 Vegetable, 2 1/2 Very Lean Meat, 1/2 Fat

Nutrition: Per serving
Calories 249
Total Fat 5g
Saturated Fat 1g
Cholesterol 53mg
Sodium 474mg
Carbohydrate 26g
Fiber 5g
Protein 24g

* If not cooking Dietetic Style, use 1 pound of pork tenderloin
SERVES 4