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.


Leave a Reply

CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.