Three Bean and Pork Slow Cooker Chili

Prep Time
35 min
Cook Time
480 min
Serves
10
Difficulty
Easy
Recipe Details
Ingredients
  • 1 medium uncooked onion(s), chopped
  • 2 clove(s) garlic clove(s), minced
  • 1 cup(s) uncooked carrot(s), chopped
  • 1 Tbsp chili powder, medium-hot
  • 1 tsp dried oregano, crushed
  • 1 small jalapeño pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 2 pound(s) uncooked 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(s) canned tomato puree
  • 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
  • 6 oz canned tomato paste
Instructions
  1. Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
  2. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
Notes
We start cooking 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.

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