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3 bean and Pork Crockpot Chili *6PP

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3 Bean and Pork Crockpot Chili






Servings: 10


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

salt and 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.

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Barb A

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