RCI-SP.003.0682.001
Three-bean and Pork Slow Cooker Chili
Chunks of pork tenderloin make this chili especially robust. Spicy peppers further enhance the flavor.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- onion1 mediumchopped
- garlic cloves2 mediumminced
- carrots1 cupchopped
- chili powder1 tbspmedium-hot
- dried oregano1 tspcrushed
- jalapeño pepper1 mediumseeded and chopped or 1 canned chipotle pepper in adobo sauce, chopped
- ½ tsp
- black pepper½ tspfreshly ground
- lean pork tenderloin2 poundtrimmed of fat and cut into 1-inch chunks
- canned black beans15 ozdrained and rinsed
- canned kidney beans15 ozdrained and rinsed
- canned pinto beans15 ozdrained and rinsed
- 1 cup
- canned diced tomatoes29 ozwith green pepper, celery and onion, undrained
- 6 oz
Method
1
Chop the onion, mince the garlic cloves, and chop the carrots into bite-sized pieces. Seed and chop the jalapeño pepper, or chop the canned chipotle pepper if using that alternative.
2
Trim excess fat from the lean pork tenderloin and cut it into 1-inch chunks for even cooking.
3
In a skillet over medium-high heat, brown the pork chunks in batches until no longer pink on the outside, about 3-4 minutes per batch. Transfer browned pork to a slow cooker.
4
Add the chopped onion, minced garlic, chopped carrots, and jalapeño (or chipotle) pepper to the slow cooker with the pork.
5
Sprinkle the chili powder, crushed dried oregano, salt, and freshly ground black pepper over the ingredients in the slow cooker and stir to distribute the spices evenly.
6
Pour the canned tomato purée, canned diced tomatoes with their liquid, and canned tomato paste into the slow cooker. Stir well to combine all ingredients.
7
Drain and rinse the canned black beans, kidney beans, and pinto beans, then add them to the slow cooker. Stir everything together until well mixed.
8
Cover the slow cooker and set it to low heat. Simmer for 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
240 minutes
9
Taste the chili and adjust seasonings as needed with additional salt, pepper, or chili powder. Serve hot in bowls.