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Pork and Black Bean Chili

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Slow-Cooker Pork and Black Bean Chili

1 lb pork chops, cubed (can also use pork roast)
1 green pepper, chopped
1 medium onion, chopped
2 cans black bean, drained
1 15-oz can tomato sauce
1/2 tsp cumin
2 heaping tsp chili powder
1/2 tsp salt
hot, cooked rice (brown or white)
sour cream (or plain Greek yogurt instead)

Combine first 8 ingredients in a crockpot and give it a stir. Cook on low for 6 hours. Serve over hot, cooked rice with a dollop of sour cream on top.

My notes: This serves six people. My family of five rarely has leftovers unless I double the recipe. I usually buy pork chops for this, but have used pork roast when it’s on sale. Either works!

I’ve also used red, yellow, or orange peppers instead of green when I’ve had those on hand. It’s pretty versatile.

Lately I’ve used my Dutch oven instead of the slow cooker and cooked it at 225 or 250 for several hours. Delicious!

This is a great fix it-forget it meal.

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