Great low-fat pork tenderloin chili that will fit any diet with only 4 oz of fat per serving. Easy to follow step by step photo instructions.
Editor’s Note: Originally Published January 16, 2010. Last Updated June 16, 2018, with re-edited photos and text. I have also modified cooking time to fit my current practice. See that discussion below.
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 any other chili out of the water on taste.
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 being this good.
Recipe Notes for Crock Pot Pork Tenderloin Chili
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.
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.
I rinsed all the beans. I have increased the chicken broth a bit to make up for the volume lost.
You should be able to do this on the stovetop with a 2-3 hour simmer.
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 3/4 to 1-inch cubes.
Rinse all beans. Place all ingredients in a crock pot on low for 4 hours.
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Originally Published January 16, 2010.
Last Updated June 16, 2018.