Great Southwest pork tenderloin chili with chunks of tender pork, beans, all in a spicy liquid. All with the added bonus of being low-fat and very healthy. Just follow these easy step by step photo instructions.
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 4 hours, you can have a very healthy, wonderful tasty 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 most other chili out of the water on taste.
There are very few recipes 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.
Many times I have trouble with the rating. Not this time. This will be in the top ten for the year for sure. A healthy recipe has no right to be this good.
Remember that pork tenderloin is NOT pork loin. This recipe is for a tenderloin, which will produce a nice tender chili where the pork loin will be tough and dry.
One other major change from the inspiration recipe is cooking time. 8 hours is just too long to abuse pork tenderloin. It is more than done, and the chili flavors have come together nicely in 4 hours on low.
The total volume of this recipe is 3 quarts, the minimum size of the crock pot is 4 quart.
I rinsed all the beans. I have increased the chicken broth a bit to make up for the volume loss.
You should be able to do this on the stovetop with a 2-3 hour simmer.
Good refrigerated for 3-4 days and frozen for 3-4 months.
📖Crock Pot Chili Recipes
🖼️Step-by-Step Photo Instructions
Prep onion and green pepper and chop medium. Prep jalapeno chop fine.
Prep tenderloin by removing all trim-able fat and the silverskin. Cut into ¾ to 1-inch cubes.
Rinse all beans. Place all ingredients in a crock pot on low for 4 hours.
Crock Pot Pork Tenderloin Chili
- 1 pork tenderloin
- 28 oz black beans - rinsed
- 14 oz light kidney beans - rinsed
- 4 oz green chilies
- 1 onion - medium diced
- 1 green pepper - Chopped
- 1 jalapeno pepper - diced small
- 16 oz salsa
- 16 oz low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.
- Prep tenderloin remove all trimmable fat and the silverskin. Cut into ¾ to 1-inch cubes.
- Place all ingredients in a crock pot on low for 4 hours.
- Remember that a pork tenderloin is NOT a pork loin. This recipe is for a pork tenderloin.
- This needs a crock pot of 4 quarts or larger.
- You can adjust the heat in this recipe by eliminating the jalapeno pepper and the heat of the salsa.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
- Nutrition is for serving size of about 1 ½ cup.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally Published January 16, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.