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Slow-Cooker Black Bean Chili


1 lb. well-trimmed pork tenderloin, cut into 1 inch chunks
1 jar (16 oz.) thick chunky salsa
3 cans (15 oz. each) rinsed and drained black beans
1/2 cup fat-free chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup fat-free sour cream (optional)


In a slow cooker, combine pork, salsa, beans, broth, bell
pepper, onion, cumin, chili powder and oregano.  Mix well
and cover; cook on low 8 hours or until pork is tender.
Garnish with sour cream if desired.
Makes 10 cups.