Tenderloin Crock-Pot Chili

 

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 oregano

1.  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.)