Great Pork Tenderloin Chili has chunks of tender pork and beans, all spicy liquid. All with the bonus of being low-fat and very healthy. Just follow these easy step-by-step instructions.
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👍Why you should make this recipe
- It has that great combination of pork and Mexican flavors.
- You can have a healthy, wonderful, tasty meal with only 10 minutes of prep, a crock pot, and 4 hours.
- You can also cook on the stovetop for about 2 hours.
- A delicious healthy chili that is perfect for low-fat and low-caloric diets with only 3-4 grams of fat per serving.
Inspired by Jerre's Black Bean and Pork Tenderloin Chili at Allrecipes, I changed the beans around for some variety, modified the spices for taste, and added a jalapeno for a touch of heat.
🐖Ingredients
- Pork tenderloin
- Beans—black and kidney
- Green chilies
- Vegetables—onion, green bell pepper, jalapeno
- Salsa
- Chicken broth—low-sodium
- Seasoning—chili powder, oregano, cumin
👨🍳How to Make Crock Pot Pork Tenderloin Chili
- Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.
- Prep tenderloin by removing 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.
⏰Cooking Time
One other significant 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.
❓FAQs
The total volume of this recipe is 3 quarts, and the minimum size of the crock pot is 4 quarts. A crock pot should be no more than 75% full.
Just put everything in a full-size Dutch oven. Bring to a boil, decrease to simmer, and cover. Simmer for 2-3 hours until the pork is tender.
Store in an airtight container for 4 days in the refrigerator or frozen for 3 months.
📖Crock Pot Chili Recipes
Ultra Simple Crock Pot White Chicken Chili
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Chop onion and green pepper medium—prep jalapeno and chop fine.
Prep tenderloin by removing all trimmable 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. Or simmer on the stovetop covered for 2-3 hours.
Recipe
Pork Tenderloin Chili—Crock Pot or Stovetop
Ingredients
- 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
Instructions
- Chop onion and green pepper medium—prep jalapeno and chop fine.
- Prep tenderloin by removing all trimmable 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. Or simmer on the stovetop covered for 2-3 hours.
Your Own Private Notes
Recipe Notes
Pro Tips
- Remember that a pork tenderloin is NOT a pork loin. This recipe is for 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. Or double the jalapeno or add some cayenne pepper.
- Good refrigerated for 4 days and frozen for 3 months.
- Nutrition is for a serving size of about 1 ½ cups.
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.
Nutrition Estimate
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Editor's Note: Originally Published January 16, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Susan
Dr. Dan - I realize this is not a new recipe for you but I just found your blog and tried it over the weekend. I'm a bit of a spice wimp so I did not add jalapenos and I only had half the red salsa called for. I ended up with half red and half chili verde salsa. It was wonderful. Thanks for the site. I live alone and it is great to find some recipe with smaller servings. The chili made a lot but I shared with extended family. Thanks again!
DrDan
Hi Susan, I leave the comments open on all recipes (at least for now) so readers can still contribute.
I find it hard to believe this recipe is 4 yrs old. I really do love this one.
Thanks for the note and rating.
Dr Dan
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umbrellalady, I feel your pain re sodium. I am new to learning ways to curb it. But so far in my education it appears that prepared stocks and bouillons are the devil for me. (I started rinsing canned vegetables so many decades ago that I can't remember the reason.) I'm not about to begin making homemade stock regularly so I am relegated to diluting regular canned stock or using the low-sodium stuff.
DrDan, I really like this recipe. Pork is just wonderful easy low-fat thing, isn't it? And lends itself well to crockpotting.
Martha (MM)
Gorgeous slow cooker dish! Thanks for linking this one up too :-)
Jeffrey and Juli
This looks great- and I love your high-tech slow cooker!I agree with Chris, it looks like Darth Vader.
One assumes that the[cooking]force is strong with this one? ;)
Dr Dan
I was thinking R2D2... it beeps
Chris
Ahhhh! Your crock pot control panel looks like Darth Vader! I now dub he, Crock Vader.
"You don't know the power of the Crock side!"
Steph@PlainChicken.com
sounds great!
Dr Dan
I thought it was just right but I like salt and my blood pressure is good. I always use low sodium broth for what little that is worth.
You can rinse the beans if you're sodium sensitive or worried. The total sodium my way is about 3 teaspoons of salt. It sounds heavy but you add salt to a recipe but you don't usually count what is in the components. From what I can find, rinsing the beans would decrease the sodium by 20-40%. You could also use low sodium beans or dry beans.
umbrellalady
This recipe sounds wonderful but I wonder about the salt content with all the canned beans and their liquids, as well as the chicken stock and salsa, especially if they are all commercially produced.
Great with the fat content being so low!