We tried this recipe during week two of my Crock Pot Revolution – Slow Cooked Meals on Trial – Part 2 blog. My family, and friends, loved this recipe. It makes a lot (enough for 10). It is VERY flavorful and delicious! It is one of our favorites. I’ve had quite a few people request the recipe so I thought I’d post it here, on my blog. Enjoy!
Three Bean and Pork Slow Cooker Chili
PointsPlus Value: 6
Preparation Time: 35 min
Cooking Time: 480 min
Level of Difficulty: Easy
Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor.
1 medium onion, chopped
2 cloves garlic, minced (medium)
1 cup carrots, chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper, seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
½ tsp table salt
½ tsp black pepper, freshly ground
2 pounds lean pork tenderloin, trimmed of fat and cut into 1 inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste
Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to low after 3 to 4 hours, if you prefer.
* This is a Weight Watchers Recipe.