I love to make chili. It’s a great way to incorporate healthful beans into my family’s meals. The beans absorb spicy flavors well and meld with almost any meat.In this recipe, pork tenderloin’s the meat of choice. By using a tender, lean cut, I reduce the fat and the cooking times of more traditional slow-cooked chili. A small dose of chipotle en adobo provides a fast infusion of spice, while beer and pureed tomatoes form the braising liquid and help balance the heat. This whole dish is ready in about an hour, making it quick enough to make on weeknights.I like to use Pomi Strained Tomatoes, packed in aseptic cartons with no added water or salt. They are available at Whole Foods Markets and some supermarkets. If you prefer, pureed canned tomatoes can be substituted.One extra step I take is to cook the beans myself instead of relying on the canned kind, to keep the sodium low. And although canned beans aren’t especially expensive, the dry varieties are a protein-for-your-buck powerehouse. See directions below recipe.If the chili is a little too spicy for you, add a tablespoon of low-fat sour cream to cool it down.

SPICY WHITE BEAN AND PORK TENDERLOIN CHILI-Yield: 4 servings

2 tablespoons mild olive oil1 onion, cut into small dice (1 1/2 cups)1/4 teaspoon salt, or more to taste1 pound pork tenderloin, cut into 1/2-inch cubes1 cup beer3 cups cooked Great Northern or small white beans (see below, or use canned beans, drained and rinsed )1 cup strained pureed tomatoes1 teaspoon adobo sauce from a can of chipotle en adobo, or more to taste1 chipotle pepper from a can of chipotle en adobo, seeded and finely chopped (1 generous teaspoon)1 teaspoon sugarLeaves from 2-3 stems cilantro, finely chopped (about 2 tablespoons)

Procedure:1. Heat oil in medium (4-quart) pot over medium-high heat. Add onion and salt; reduce heat to medium and cook 3-4 minutes, until onion has softened.2. Increase heat to medium-high and add cubed pork. Cook, stirring as needed, just until pork has lost its raw look. Add beer; cover pot and reduce heat to medium or medium-low, so beer barely bubbles. Cook 8 minutes, stirring once or twice, then uncover pot and add beans, tomato puree, adobo, chipotle pepper and sugar; stir to mix well. Partially cover (leaving lid ajar so steam can escape) and cook 30 minutes, stirring occasionally and adjusting heat as needed so liquid barely boils.3. Taste and adjust seasoning. If you add salt or adobo, you might want to cook the chili another 5-10 minutes to fully meld flavors. Divide among individual bowls; sprinkle each portion with cilantro before serving.

TO COOK BEANS:1. Place 1 cup dried Great Northern beans or small white beans in medium bowl; add water to cover by at least 1 inch and let soak overnight at room temperature.2. Drain, then transfer to medium saucepan. Add enough water to cover beans by an inch or two. Bring to boil over high heat, then reduce heat to medium-low and cook about 90 minutes, or until cooked through.3. Drain beans, then spread them on baking sheet to cool. Use right away, or transfer to airtight container and refrigerate for up to 4 days. (This should yield about 3 cups total.)Nutrition data per serving (using home-cooked beans): 483 calories, 38 g protein, 49 g carbohydrates, 14 g fat, 3 g saturated fat, 75 mg cholesterol, 489 mg sodium, 11 g dietary fiber, 7 g sugar

Spicy White Bean and Pork Tenderloin Chili will warm you up on a cold evening. Photo by The Washington Post