Ingredients
1-1/2 pounds pork tenderloin, cubed1 large onion, chopped1 medium green pepper, chopped3 tablespoons olive oil1 pound ground turkey1 pound ground beef2 cans (15 ounces each) pinto beans, rinsed and drained2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (28 ounces) baked beans3 garlic cloves, minced1/4 cup chili powder1 tablespoon all-purpose flour2 to 3 teaspoons ground cumin1 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper
Preparation
In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink.
Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended.
