Source: dLife

Flavorful chili with ground pork tenderloin, white beans, corn, and tomatoes.

Servings

2 tbsp olive oil
1 medium onions , chopped
1 medium red bell peppers , chopped
4 medium garlic cloves , minced
1.25 lb ground pork (tenderloin)
3 tbsp chili powder
1 tsp ground cinnamon
0.5 tsp ground allspice
2 cup canned whole peeled tomatoes , coarsely chopped, undrained
2 cup beef broth
1 tbsp red wine
1 tbsp Worcestershire sauce
1 pinch black pepper , freshly ground, to taste
15 oz unsalted canned navy beans , drained, rinsed
1 cup frozen white shoepeg corn

1 Heat the oil on medium-high in a medium pot.
2 Sauté the pepper and onion for five minutes; add the garlic and sauté for two more minutes. Finally, add the pork to the vegetables and brown for five minutes.
3 Add the chili powder, cinnamon, allspice, tomatoes, beef broth, red wine, and Worcestershire sauce to the pork mixture. Last, add the drained beans and corn. Cook on medium-low heat for twenty minutes, stirring occasionally.

This chili is quick enough to prepare on short notice, but allows enough time for the flavors to blend.