Mmmmm. It has been a long nippy winter here in Florida. At least that gives us chance to take advantage of nice piping hot meals. It's always a treat for me to put my ingredients in the crock pot at the start of a busy day, so when (if!) I get home, a fragrant dinner awaits me and my family. This recipe is a fairly recent discovery, the entire family loves it. I seem to be able to find pork tenderloin for a pretty good price at Costco, too.
Start with one crock pot...
(Isn't this a crazy-cool red crock pot? It seems to cook hotter than my old one, but I just had to have red for my kitchen!)
Slow-Cooker Black Bean Chili
1 lb. pork tenderloin, cut into 1" chunks
16 oz. jar thick chunky salsa
3-15 oz. cans black beans rinsed and drained
1/2 c. chicken broth
1 med. red bell pepper, chopped
1 med. onion, chopped
1 tsp. ground cumin
2-3 tsp. chili powder
1-1 1/2 tsp. dried oregano1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours, or until pork is tender.
Cookbook's Note: Good served over brown rice.
My family doesn't like cooked peppers, so I leave those out. I also choose the low-salt version of beans, broth, etc. just because I don't like my food overly salty. I always double or triple this (although not the beans-I "eyeball" those).
(Recipe from Fix It and Forget It cookbook)
I'm probably like everyone else. I serve it with shredded cheddar cheese and sour cream, cornbread, and a salad. Or, maybe seasoned crackers. Yum! I'm linking with Michael at Designs by Gollum. (She's having a few give-aways, so it's worth looking over there.)