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    🏠Home » Recipes » Chili Recipes

    Crock Pot Pork Tenderloin Chili

    Jan 15, 2011 · Modified: Oct 25, 2022 by Dan Mikesell AKA DrDan · 10 Comments

    Recipe Table of Contents    
    4.55 from 11 votes

    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.

    Graphic for Pinterest of pork chili

    Jump To:
    • 🐖Pork Tenderloin
    • ⏰Cooking Time
    • ✔️Tips
    • 📖Crock Pot Chili Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    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 inspirational 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.

    My Rating:

    My rating system. Great 5 out of 5

    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.

    🐖Pork Tenderloin

    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.

    graph showing pork loin vs tenderloin- licensed from Fotolia May 16,2017. Copyright foxysgraphic - Fotolia. Modifed per allow by licensed.
    Showing pork loin vs tenderloin- licensed from Fotolia May 16, 2017. Copyright foxysgraphic - Fotolia. Modified per allow by licensed.

    ⏰Cooking Time

    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.

    ✔️Tips

    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

    Crock Pot Texas Chili

    Ultra Simple Crock Pot White Chicken Chili

    Crock Pot Stew Meat Chili

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chili Recipes, Crock Pot Recipes, Healthy Recipes, Low Fat Recipes, Mexican Recipes
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    🖼️Step-by-Step Photo Instructions

    chopped vegetables on white board

    Prep onion and green pepper and chop medium. Prep jalapeno chop fine.

    Trimmed pork tenderloin on red board

    Prep tenderloin by removing all trim-able fat and the silverskin. Cut into ¾ to 1-inch cubes.

    chili ingredients in crock pot

    Rinse all beans. Place all ingredients in a crock pot on low for 4 hours.

    pork tenderloin chili in ladle
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    📝Recipe

    Graphic for Pinterest of pork chili

    Crock Pot Pork Tenderloin Chili

    From Dan Mikesell AKA DrDan
    Great Southwest pork tenderloin chili with chunks of tender pork, beans, in a spicy liquid. All with the added bonus of being low-fat and very healthy.
    Tap to leave a Rating
    4.55 from 11 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.
      chopped vegetables on white board
    • Prep tenderloin remove all trimmable fat and the silverskin. Cut into ¾ to 1-inch cubes.
      Trimmed pork tenderloin on red board
    • Place all ingredients in a crock pot on low for 4 hours.
      chili ingredients in crock pot
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Remember that a pork tenderloin is NOT a pork loin. This recipe is for a pork tenderloin.
    2. This needs a crock pot of 4 quarts or larger.
    3. You can adjust the heat in this recipe by eliminating the jalapeno pepper and the heat of the salsa.
    4. Good refrigerated for 3-4 days and frozen for 3-4 months.
    5. 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.

    Nutrition Estimate

    Nutrition Facts
    Crock Pot Pork Tenderloin Chili
    Amount Per Serving
    Calories 275 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Cholesterol 56mg19%
    Sodium 660mg28%
    Potassium 926mg26%
    Carbohydrates 35g12%
    Fiber 11g44%
    Sugar 5g6%
    Protein 27g54%
    Vitamin A 600IU12%
    Vitamin C 33.8mg41%
    Calcium 100mg10%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 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.

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    More Chili Recipes

    • Small Crock Pot Chili
    • Crock Pot Texas Chili
    • Stew Meat Chili—Crock Pot or Stovetop
    • Salsa Verde Chicken Chili

    Reader Interactions

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    1. Susan

      September 21, 2015 at 11:54 am

      5 stars
      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!

      Reply
      • DrDan

        September 21, 2015 at 1:38 pm

        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

    2. nbsp

      November 22, 2012 at 4:02 pm

      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.

      Reply
    3. Martha (MM)

      May 05, 2011 at 7:35 pm

      Gorgeous slow cooker dish! Thanks for linking this one up too :-)

      Reply
    4. Jeffrey and Juli

      January 20, 2011 at 1:23 pm

      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? ;)

      Reply
    5. Dr Dan

      January 18, 2011 at 10:14 pm

      I was thinking R2D2... it beeps

      Reply
    6. Chris

      January 17, 2011 at 9:48 pm

      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!"

      Reply
    7. Steph@PlainChicken.com

      January 17, 2011 at 10:49 am

      sounds great!

      Reply
    8. Dr Dan

      January 16, 2011 at 12:54 pm

      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.

      Reply
    9. umbrellalady

      January 16, 2011 at 12:30 pm

      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!

      Reply

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