Black Bean Chili

1 pound port tenderloin, cut into 1-inch chunks
16-ounce jar thick chunky salsa
3 (15 ounce) cans black beans, rinsed and drained
1/2 cup chicken broth
1 medium red bell pepper, chopped
1 medium onion, chopped
1 teaspoon ground cumin
2-3 teaspoons chili powder
1 teaspoon dried oregano
1/4 cup sour cream

Combine all ingredients except sour cream in slow cooker.

Cover and cook on LOW 6 to 8 hours, or until pork is tender and done.

Garnish with sour cream.

Makes 8 servings.

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