Slow Cooked Black Bean Chili With Pork

Black bean chili is our family’s favorite fall-season dinner. It is delicious and comforting. The amount of heat in this recipe is easily modified by adding more or less chilly powder. You can omit chilly powder completely and just use black pepper. Make this chili even more interesting by serving it with nice plantain chips or organic blue corn chips.

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Slow Cooked Black Bean Chili With Pork
black bean chili
Course Main Dish
Cuisine Latin American
Prep Time 10 minutes
Cook Time 6-7 hours
Servings
people
Ingredients
  • 1 kilogram or 2 pounds pork, cut into 1/2-inch cubes
  • 2 cans organic black bean, drained
  • 1 can organic chopped tomatoes
  • 1 cup chunky salsa, medium or hot
  • 1 cup chopped sweet onion
  • 1 green apple cored, chopped
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2-1 teaspoon chilly powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped cilantro
  • 2 medium ripe avocados
  • Juice of 1/2 lime
  • 1/2 cup sour cream optional
Course Main Dish
Cuisine Latin American
Prep Time 10 minutes
Cook Time 6-7 hours
Servings
people
Ingredients
  • 1 kilogram or 2 pounds pork, cut into 1/2-inch cubes
  • 2 cans organic black bean, drained
  • 1 can organic chopped tomatoes
  • 1 cup chunky salsa, medium or hot
  • 1 cup chopped sweet onion
  • 1 green apple cored, chopped
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2-1 teaspoon chilly powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped cilantro
  • 2 medium ripe avocados
  • Juice of 1/2 lime
  • 1/2 cup sour cream optional
black bean chili
Instructions
  1. Place all ingredients in a slow cooker (crockpot). Gently stir to combine. Cover and cook on low-heat setting for approximately 6 hours.
  2. Before serving, peel and mash the avocados. Stir in lime juice.
  3. Garnish chili with a scoop of mash avocado, a spoon of sour cream (if use), and some chopped cilantro.
Recipe Notes

If you like spicier chili, add more chilly powder and use hot salsa.

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