Crockpot cooking – Pork and black bean chili

Keep watching for the next couple of weeks and you’ll find both Anna Leigh and I doing one pot meals. I love using my crockpot which, as you can see from the photo, I’ve had for not just years but decades. One of the reason I especially like the crockpot is that it means I cook once and eat two or three times thanks to terrific leftovers.

Well-used and well-loved

I’ve had this recipe for about 15 years and can’t remember where I got it. I’ve used it a lot and it’s very good. And healthy.

Pork and Black Bean Chili

1 pound lean boned pork loin roast
1 (16 ounce) jar thick and chunky salsa (pick your heat – I don’t buy extra hot, but medium)
2 (15 ounce) cans black beans, undrained
1 cup chopped yellow pepper
3/4 cup chopped onion (for both the pepper and onion, I don’t worry about the amount, I just go for it)
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1/4 cup fat-free sour cream

1. Trim fat from pork; cut into 1 inch pieces.

2. Combine pork and all the ingredients except the sour cream in a 4-quart slow cooker; stir well. cover with lid.

3. Cook on low-heat setting for 8 hours or until pork is tender.

4. Ladle chili into bowls; top with sour cream.

Voila! An easy, delicious meal, with leftovers.




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