|This stuff is awesome!! I used
two jalapenos and chipolte chili powder instead of regular chili powder.
I also added two small bell peppers.|
Three Bean and Pork Slow Cooker Chili
Weight Watchers Recipe
Course: main meals
PointsPlus® Value: search site
Servings: 10 (I got 8 1 cup serving)
Preparation Time: 35 min
Cooking Time: 480 min
Level of Difficulty: Easy
Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor.
1 medium onion(s), chopped
2 clove(s) garlic clove(s), minced (medium)
1 cup(s) carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeٌo 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) 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.