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 avocado 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!
- 2 cups dry black beans
- 4 cups of 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
- 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 your family favorites such as sour cream, cheese or avocado.