Chili and fall just go together. I’ve made this Black Bean Chili with pork tenderloin twice now and really love the flavor. My kids like it too especially if I serve it with avacado and cheese. My daughter likes to spear the beans with a toothpick but stays clear of the meat. I cut up the meat into small pieces for my little guy.
This dish was inspired by a recipe in the Fix-It and Forget-It Big Cookbook. Instead of using canned beans I soaked dry beans overnight and added water. If you want to use canned beans this chili from All Recipes is almost identical. I also changed the spices around a bit.
Let me know if you try it out. I always love hearing from you!
Prep time: 15 minutes
-2 cups dry black beans
-4 cups water
-1 lb pork tenderloin, cut into 1-inch chunks (can buy meat already cut up)
-16 oz jar thick chunky salsa
-1 medium onion, chopped
-1 medium red bell pepper, chopped
-2 tsp cumin
-2 tsp chili powder
-1 tsp garlic powder
-1 tsp oregano
Directions: Soak dried black beans overnight (covered by 2 inches of water). In the morning dump the water and rinse the beans, sorting through and tossing the undesirable beans. Mix the beans with all the ingredients in the slow cooker and cook on low for 8 hours. Top with you family favorites such as sour cream, cheese or avacado.