Ok, so… I was starving and suddenly remember that I marinated some pork tenderloin pieces to make a stir fry with Asian Rice Noodles. Well, change of plans, it was raining and cold outside and I decided I was craving for something soupy. Therefore, I ended up gathering these few ingredients from my pantry and made a soupy white garbanzo bean and pork chili to ease my soul. Ha, ha.
Approximate Prep and Cooking Time: 20 MINUTES including prior prep of the pork.
Approximate Cost: $6.00 or $3.00 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 2 Plus
½ lb. pork tenderloins (cut in approx. 1” pieces) ($1.50)
1 pack of McCormick White Chili Seasoning ($1.20)
1 tsp. Webber Roasted Garlic and Herbs (.25)
1 lb. can Goya chickpeas (same as garbanzo beans) (1.00)
1 1/2 tbsp. of Angie’s basting oil (.30)
1 avocado ($1.50)
1/4 cup chopped green onions and few springs of cilantro (.25)
HACK: When ready to serve, you can also use cheddar cheese or the cheese of your choice, and never ever forget your avocado and hot sauce or chopped jalapenos. (That is if you like it hot)
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.