Leftover Pork Tenderloin Chili

16 oz Pork Tenderloin
1 tbsp Extra Virgin Olive Oil
1 serving 1 med yellow onion, chopped
3 clove Garlic, minced
1 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.