Black Bean Chili

Come home from work to savory smells of Black Bean Chili in the slow-cooker. Garnish with sour cream for an easy weeknight meal.

Yield: Serves 4 to 6.


  • 1 pound pork tenderloin
  • 3 15-1/2 oz. cans black beans, drained and rinsed
  • 16-oz. jar chunky salsa
  • 1/2 cup chicken broth
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Garnish: sour cream, diced tomatoes


  1. Place pork in a lightly greased slow cooker; add remaining ingredients except garnish.
  2. Cover and cook on low setting for 8 hours, or on high setting for 4 hours.
  3. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes.
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