Thursday, February 3, 2011

Pork Tenderloin, Black Bean Chili with Roasted Corn and Farro

Pork Black Bean Chili w/Roasted Corn and Farro
Here's a quick and tasty bowl of warmth inspired by a leftover roasted pork tenderloin and some leftover cooked farro that I had in the fridge.  No leftovers?  I've got you covered. 

Pork Black Bean Chili with Roasted Corn and Farro

2 teaspoons of cilantro and roasted onion olive oil
1 small red onion, diced
2 cloves garlic, minced
1 small red bell pepper, seeded and diced
chili powder to taste
1/2 bottle of beer
1 can diced tomatoes with adobo (I used Muir Glen)
1 can black beans, drained and rinsed
1 cup Fire Roasted Corn (Trader Joes)
1 leftover roasted pork tenderloin (or season and brown in skillet on all sides, then finish in 400 degree oven about 20 minutes until 160 degrees), diced
water, as needed
1 cup of cooked farro (or rinse 1 cup then cook in 3 cups of water about 15 minutes, until tender)
  
Garnishes:
fresh lime
sour cream or plain greek yogurt
chopped cilantro
crushed tortilla chips

Heat oil in large saucepan over medium high heat.  Saute onion, garlic and red bell pepper until softened.  Add seasoning and cook 1 minute. Add beer and reduce by half. 

Add tomatoes, black beans, corn, and pork, bring to boil then simmer for a minutes.  Add farro before serving to warm through.

Spoon into bowls and serve with desired garnishes.

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