When I started my journey, this recipe was one of my favorites. It’s easy and delicious, and it cooks by itself! As a spice lover, I generally double the spices and peppers, and I exchange the oregano for Mexican oregano.
If you don’t have a slow cooker, you can adapt the recipe for oven cooking with these instructions.
Also, I’ve had great success swapping the pork for boneless, skinless chicken breast, with no PPV impact. At 5PPV per serving, this meal sticks to your ribs. Add some brown rice (3 PPV for 2/3 cup) or another whole grain (barley is very toothsome and yummy at 3 PPV per 2/3 cup, too) to make a hearty meal that supports your activity.
What’s your favorite food that you’re eating these days? Why? Please add your comment below!
- 1 medium uncooked onion(s), chopped
- 2 clove(s) (medium) 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
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.
Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
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.