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.
Crock Pot Southwest Pork Tenderloin Chili - A Low Fat Wonderful Thing
- 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 3/4 to 1-inch cubes.
- Place all ingredients in a crock pot on low for 4 hours.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published January 16, 2010