Pork Tenderloin Recipe #1: White Bean Chili with Pork Tenderloin Chunks, a Good Idea for a Quick Lunch (as I promised in my "Tenderloin Meals" post yesterday)

Craving for White Bean Chili? Of course me too. However, I don’t like my chili with kidney beans and often when I make chili, I use pink beans instead and soften them at home the old fashion way. When I am in a hurry though, I cheat and use Goya canned pink beans. Nevertheless, I prefer white chili, either with small white beans or Cannellini beans. I am sure that you do have your favorite, but for now, let's cheat together and make a quick white bean chili for lunch tomorrow to yummmm ourselves, SMILE! 

Approximate prep and cooking time: 15 Minutes
Approximate Cost: $8.08 (or $2.02/serving)
Servings: 4

Ingredients 

1 pack of the cubed pork tenderloins (the one that you reserved to make chili.) ($1.00)
1 pack of McCormick white chili seasoning ($1.29)
2 lb. can Goya White Small Beans ($3.74)
1 1/2 tbsp. of olive oil (.30)
1/4 cup chopped cilantro (.25)
1 small onion, chopped. (.50)
1 avocado ($1.00)

Directions

Season the pork by sprinkling some of the white chili seasoning and 1/2 tbsp. oil.
In a saucepan add the remaining oil and sauté the tenderloin with chopped onion for about 3 minutes.
Rinse the white beans thoroughly, drain and add them to the pork tenderloin.
Stir and carefully add about 1 cup of water and the remaining chili seasoning pack.
Bring it to a boil, then reduce the heat to low, cover and cook for about 10 minutes.

Before serving, add some of the chopped cilantro and stir to mix well.

HACK: When ready to serve, garnish with cilantro, add cheddar cheese if you prefer and never ever forget your avocado.