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Three Bean and Pork Slow Cooker Chili




Source of Recipe


WW Post


Recipe Introduction


POINTS® Value | 5
Servings | 10
Preparation Time | 35 min
Cooking Time | 480 min
Level of Difficulty | Easy


List of Ingredients




1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 medium jalapeno pepper(s), seeded, chopped or 1 canned chipotle pepper in adobo, chopped (do not touch seeds with bare hands)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste




Recipe



Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again.


Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. (Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.)


This recipe is part of our Make Ahead Soups, Chilies and Stews Series. To learn more about this cook and freeze feature, click here.