Slow-Cooker Black Bean Chili
Fall weather is upon us and it is time to break out some of my chili recipes. I LOVE chili and I make 4 or 5 different versions of it. I still can’t figure out which one is my favorite, so I just make them all!
1 lb. lean pork tenderloin
16 oz. jar low-sodium, thick and chunky salsa
3 15-oz. cans black beans, rinsed and drained
1/2 cup fat-free, low-sodium chicken broth (or water)
1 medium sized red bell pepper, chopped
1 medium sized onion, chopped
1 tsp. ground cumin
2-3 tsp. chili powder
1- 1 1/2 tsp. dried oregano
1/4 cup fat-free sour cream (optional)
shredded cheese (optional)
1. Combine all ingredients except sour cream and shredded cheese in a slow cooker.
2. Cover. Cook on low for 6-8 hours, or until pork is tender.
3. Gently shred the pork in the slow cooker.
4. Garnish individual servings with shredded cheese and sour cream. Enjoy!