With only about 3-4 grams of fat per serving this will fit any diet. But I don't want you to think of this as a diet dish. This will blow any other chili out of the water on taste.
There are really very few recipe for a pork based chili but I did find an inspiration recipe Jerre's Black Bean and Pork Tenderloin Chili at Allrecipes. With my inspiration in place, I changed the beans around for some variety and modified the spices some for taste and added a jalapeno.
Notes: This will make 6 to 8 servings. I included the packing liquid for all the beans. There is taste and nutrients in there. There is also salt so if you are on a low sodium diet, rinse the beans. People rinse the beans to make them look better on salads and clear type soups would be cloudy.
You should be able to do this on the stove top with a 3-4 hour simmer.
Crockpot Southwest Pork Tenderloin Chili
I have always said that pork and Mexican are made to go together. Well, I just proved it again. With only 10 minutes of prep, a crock pot and 8 hours, you can have a very healthy wonderful taste meal. With only about 3-4 grams of fat per serving this will fit any diet. But I don't want you to think of this as a diet dish. This will blow any other chili out of the water on taste.
Ingredients1 pork tenderloin2-14 oz cans black beans1 - 14 oz can light kidney beans 1 - 4 oz can green chilies1 medium onion1 green pepper1 jalapeno pepper16 oz medium salsa1 cup chicken broth1 T chili powder1 t oregano1 t cumin
1) Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.2) Prep tenderloin by rinsing and patting dry. Remove all trimable fat and the silverskin. Cut into 3/4 to 1 inch cubes.3) Place all ingredients in a crock pot on low for 8 hours.(High for 4 hours should be fine also). Include the liquid in the bean cans.
DetailsPrep time: Cook time: Total time: Yield: 8 servings