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    Three Bean and Pork Slow Cooker Chili

    Source of Recipe

    WW Post

    Recipe Introduction

    POINTSŪ Value | 5
    Servings | 10
    Preparation Time | 35 min
    Cooking Time | 480 min
    Level of Difficulty | Easy

    List of Ingredients

    1 medium onion(s), chopped
    2 medium garlic clove(s), minced
    1 cup carrot(s), chopped
    1 Tbsp chili powder, medium-hot
    1 tsp dried oregano, crushed
    1 medium jalapeno pepper(s), seeded, chopped or 1 canned chipotle pepper in adobo, chopped (do not touch seeds with bare hands)
    1/2 tsp table salt
    1/2 tsp black pepper, freshly ground
    2 pound 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 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, chilies, 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. (Note: Start 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.)

    This recipe is part of our Make Ahead Soups, Chilies and Stews Series. To learn more about this cook and freeze feature, click here.




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