Yucatan White Bean Chili

1 (27.2-oz.) pkg. Hormel Always Tender original flavored pork fillet, cubes
1 onion, chopped
3 cloves garlic, crushed
1 Tbsp. oil
1 Tbsp. chili powder
1 Tbsp. ground cumin
3/4 tsp. salt
2 (10-oz.) cans diced tomatoes and green chilies, undrained
1 (16-oz.) can white navy beans, drained and rinsed
1 bell pepper, diced
3/4 cup Pace salsa
1 tortilla, cut into 1/4" strips
Toppings: shredded Oaxaca or Monterey Jack cheese, Mexican creme or sour cream, chopped cilantro.

Preheat the oven to 375*F.

In large saucepan over medium heat, cook pork, onion and garlic in oil 5 minutes, stirring occasionally. Sprinkle with chili powder, cumin and salt. cook 5 minutes, stirring occasionally.

Add tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat, simmer uncovered 10 minutes, stirring occasionally. Place tortilla strips on baking sheet. Bake 8 minutes or until golden brown. Ladle chili into bowls. Top with tortilla strips and desired toppings.

Serves 6