Leftover Pork Tenderloin Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Pork Tenderloin 1 tbsp Extra Virgin Olive Oil 1 serving 1 med yellow onion, chopped3 clove Garlic, minced1 tsp Chili powder 1 tsp Coriander, ground (by LEGALLYBLONDE81) 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 tsp Dried Oregano (by ARCTIC.ORCA) 2 15.5 oz cans black beans 2 15.5 ox cans diced tomatoes with green chilies 2 cup Beef Broth Black Pepper to taste
Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HLTUCKER07.
Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HLTUCKER07.
Nutritional Info Amount Per Serving
- Calories: 364.4
- Total Fat: 9.4 g
- Cholesterol: 59.7 mg
- Sodium: 838.8 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 10.6 g
- Protein: 34.8 g
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