Friday, January 4, 2008

Three Bean and Pork Slow Cooker Chili

main meals

POINTS® Value: 5
Servings:  10
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(s), chopped
  • 2 medium garlic clove(s), minced
  • 1 cup carrot(s), chopped
  • 1 Tbsp chili powder, medium-hot
  • 1 tsp dried oregano, crushed
  • 1 small jalapeno pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 2 pound 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.


  1. That looks and sounds good! I'll have to save this recipe for myself!

  2. That looks really good, Hugs Lisa

  3. This is what I call comfort looks great, thanks for sharing