A delicious southwestern chili with tender shredded pork.

A delicious southwestern chili with tender shredded pork.

I love slow cooker meals for Sunday afternoons.  They keep the house cooler in the summer, and make great comfort food in the winter.  I tried a new recipe today for Black Bean Pork Tenderloin Chili that is a real winner.  The chili is full of southwest flavor with the black beans and spices, and the pork is so tender it just falls apart.  As an added bonus, you can make the recipe almost entirely from food storage ingredients.  Simple and delicious!  Try it out and let me know what you think. (My mom joined us for dinner and her comment was, “I think I have to count this recipe as one of the best chilis I’ve ever eaten.”


1 1/2 lbs. pork tenderloin, cut into 2″ cubes

1 small onion (or 1-2 Tbsp. dehydrated chopped onions)

1 small red bell pepper, coarsely chopped (I used about 1/4 c. dehydrated bell peppers)

3 (15 oz.) cans black beans, undrained (I like to use low-sodium since the liquid is used)

1 (16 oz.) jar salsa

1/2 c. chicken broth

1 tsp. oregano

1 tsp. ground cumin

1 1/2 tsp. chili powder

Combine all ingredients in slow cooker. Set cooker to LOW and cook for 8-10 hours.  Gently break up pieces of cooked pork before serving.

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4 Comments to “Black Bean Pork Chili”

  1. Brittney says:

    Looks yummy!!! I love getting new crock pot recipes.

  2. Wow, that sounds absolutely delicious! I may just have to try your recipe sometime.


  3. Fern says:

    If I used my dry beans, would I just cook them first?

  4. Shelley says:

    I made the black bean chili today for dinner. It is definately
    a keeper. So easy in the crock pot. I made it with chicken instead of pork and it turned out great.

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