Ingredients: Cooking spray 1 cup prechopped onion 2/3 cup prechopped green bell pepper 1 tablespoon bottled minced garlic 1 jalapeño pepper, seeded and minced 1 pound pork tenderloin, trimmed and cut into bite-sized pieces 2 cups fat-free, less-sodium chicken broth 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (15-ounce) can pink beans, rinsed and drained 1 (14-ounce) can diced tomatoes, undrained 2 tablespoons chopped fresh cilantro 1 cup diced avocado Directions: Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado. Serves 4.
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