Lean pork tenderloin cooks up tender in just 5 minutes, yet delivers simmered-all-day flavor. That’s good news for times when you need a robust, warming meal at short notice on a cold winter day.

The recipe for this pork chili is among 100 featured in Better Homes and Gardens’ “All-Time Favorites Soups and Stews,” $4.99, a Meredith special interest publication. Included among the 100 are other chilies, chowders, stews and slow-cooker comfort foods.

This pork chili, which takes only 30 minutes from start to finish, is rated 4 on a 5-point scale from mild to hot (5 is the hottest).

Chunky Chipotle Pork Chili

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1 small onion, chopped

2 teaspoons bottled minced garlic (4 cloves)

1 tablespoon cooking oil

12 ounces pork tenderloin, cut into 3/4-inch cubes

2 teaspoons chili powder

2 teaspoons ground cumin

1 yellow or red sweet pepper, cut into 1/2-inch pieces

1 cup beer or beef broth

1/2 cup bottled picante sauce or salsa

1 to 2 tablespoons finely chopped canned chipotle chili pepper in adobo sauce (see note)

15-ounce can small red beans or pinto beans, rinsed and drained

1/2 cup dairy sour cream

Fresh cilantro or flat-leaf parsley sprigs (optional)

In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add sweet potato, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.

Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.

Makes 4 main-dish servings.

Note: When handling hot chili peppers, wear plastic or rubber gloves to prevent skin burns.