Ingredients

• 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