Chill Out Chili

1 1/2 lb Pork tenderloin; cut in 3/4" pieces
2 c Coarsely chopped onion
2 Cloves garlic; minced
1 tb Oil
1 tb Chili powder
1 1/2 ts Cumin
1/2 ts Oregano
1/2 ts Salt
1 3/4 c Pace Picante Sauce
1 cn (15 oz) kidney beans; rinsed & drained
1 cn (15 oz) black beans; rinsed & drained
1 pk (10 oz) frozen corn; thawed

Optional Toppings:
Sour cream
Chopped green onions

Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just until meat loses pink color, about 8-10min. Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly. Add remaining ingredients except toppings; mix well. Bring to boil. Reduce heat, cover & simmer 20min or until meat & vegtables are tender, stirring occasionally. Ladle in bowls; top as desired. Makes 6-8 servings or 8C chili.

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