Mexican Pork Corn And Kidney Bean Chili

1. In a large nonstick skillet, heat oil.

2. Add the pork,celery,green pepper.

3. Cook 5 minutes. Toss to brown on all sides.

4. Add beans, tomatoes, corn, chili powder and cumin.

5. Lower heat to medium and simmer for 15 minutes.

6. Season with Salt and Pepper to taste.

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Nutrient	Quantity
Total fats	14.8195 g
Protein	78.6732 g
Carbohydrates	223.5129 g
Energy	1269.2822 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3722 g
Water	540.2142 g
Aspartic acid	9.2616 g
Calcium, Ca	650.1746 mg
Lutein + zeaxanthin	2139.5986 g
Fiber, total dietary	79.8506 g
Fatty acids, total saturated 22:0	0.0138 g
Fatty acids, total trans-polyenoic 13:0	0.0011 g
Carotene, beta	2071.4114 g
Niacin	12.0796 mg
Vitamin A, RAE	203.5378 g
Arginine	4.5471 g
Riboflavin	0.8751 mg
Tocopherol, beta	0.0419 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0514 g
Fatty acids, total saturated 20:1	0.0505 g
Glutamic acid	12.8648 g
Sodium, Na	250.8924 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1366 g
Total lipid (fat)	14.8195 g
Manganese, Mn	3.7327 mg
Fructose	8.5171 g
Proline	3.6006 g
Fatty acids, total saturated 16:0	1.8928 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0174 g
Sucrose	2.0982 g
Choline, total	76.6987 mg
Sugars, total	22.5031 g
Serine	4.1107 g
Fatty acids, total saturated 10:0	0.0078 g
Fatty acids, total saturated 18:0	0.3414 g
Fatty acids, total saturated 20:4 undifferentiated	0.0022 g
Vitamin B-6	1.7924 mg
Selenium, Se	11.4325 g
Ash	14.6267 g
Fatty acids, total saturated 18:1 undifferentiated	8.1684 g
Pantothenic acid	4.1759 mg
Phenylalanine	4.1182 g
Copper, Cu	3.4318 mg
Betaine	0.4798 mg
Thiamin	1.9711 mg
Methionine	1.1852 g
Iron, Fe	31.4444 mg
Carbohydrate, by difference	223.5129 g
Phosphorus, P	1427.6009 mg
Folate, total	1243.7031 g
Tocopherol, gamma	0.807 mg
Lycopene	5748.6316 g
Alanine	3.5804 g
Valine	4.0254 g
Fatty acids, total saturated 18:2 undifferentiated	2.756 g
Glycine	3.0046 g
Carotene, alpha	360.5898 g
Glucose (dextrose)	11.45 g
Fatty acids, total saturated 14:0	0.0113 g
Zinc, Zn	8.9695 mg
Isoleucine	3.3359 g
Fatty acids, total saturated 12:0	0.0063 g
Fatty acids, total polyunsaturated	3.1303 g
Fatty acids, total saturated 14:1	0.0043 g
Tocotrienol, gamma	0.1154 mg
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	6.2532 g
Tocotrienol, alpha	0.1543 mg
Vitamin A, IU	4104.7403 IU
Folate, DFE	1243.7031 g
Tryptophan	0.8781 g
Vitamin C, total ascorbic acid	119.6324 mg
Phytosterols	52.2447 mg
Fatty acids, total polyunsaturated 16:1 c	0.0087 g
Galactose	0.3072 g
Fatty acids, total polyunsaturated 18:1 c	1.0305 g
Fatty acids, total saturated 20:0	0.0547 g
Fatty acids, total saturated 6:0	0.0005 g
Starch	12.3913 g
Tyrosine	2.2135 g
Vitamin K (phylloquinone)	52.4536 g
Fatty acids, total saturated	2.345 g
Histidine	2.1203 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	8.3734 g
Threonine	3.2213 g
Folate, food	1243.7031 g
Fatty acids, total polyunsaturated 17:0	0.0048 g
Fatty acids, total polyunsaturated 24:0	0.0065 g
Cryptoxanthin, beta	396.525 g
Vitamin E (alpha-tocopherol)	4.7812 mg
Magnesium, Mg	582.2333 mg
Lysine	5.0341 g
Potassium, K	5676.7926 mg
Cystine	0.8264 g
Fluoride, F	9.1779 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 teaspoons	79.56	0	9
Tomato	1 can	40.2099	8.6898	0.4468
Celery	1 stalk	10.24	1.9008	0.1088
Corn	1 can	186.9565	40.6522	2.9348
chili powder	1.5 1/2	11.421	2.0129	0.5783
cumin	2 teaspoons	15.75	1.8581	0.9353
green pepper	1	14.8	3.4336	0.1258
salt pepper	0	0	0	0
yellow onion	1	0	0	0
pork tenderloin	0.5 cubes	0	0	0
red kidney bean	1 can	910.3448	164.9655	0.6897