Cuban Pork and Chickpea Soup

Ingredients

 * vegetable cooking spray
 * 1 pound pork tenderloin
 * 1 teaspoon olive oil
 * ¾ cup onion, diced
 * ½ cup burgundy or other dry red wine
 * 1 cup diced red bell pepper
 * ⅓ cup sliced celery
 * 2 tablespoons minced fresh jalapeno pepper
 * ¼ teaspoon salt
 * 2 (10½-ounce) cans low-sodium chicken broth
 * 1 (15-ounce) can chickpeas, drained
 * 6 cloves garlic, minced

Directions

 * 1) Trim any fat from the tenderloin, then cut into ½-inch cubes.
 * 2) Coat a large pot or Dutch oven with cooking spray.
 * 3) Add oil and place over medium-high heat, when hot, add the pork and cook for about 3 minutes or until brown.
 * 4) Then add the onions and wine and cook for another few minutes.
 * 5) Add the red bell pepper and remaining ingredients; bring to a boil.
 * 6) Cover, reduce heat, and let simmer for 30 minutes, stirring occasionally.