Now that the temperatures are cooling down, I love to turn to my crockpot to make nice big batches of chili.
Heck, who am I kidding? I like my crockpot and chili the whole year ’round! I love, love, LOVE the crockpot because you can usually just dump and dash. That’s my kind of cooking!
Crockpot meals are also awesome to add to your menu plans because how awesome is it to come home after a day of errands or volunteering or eating bonbons on the couch to a meal that’s all ready to go.
This recipe in particular is a hit in our house, even with the kids. The individual pieces and parts are big enough for the kids to eat around if they don’t like them, but they still get a pretty good meal in the end.
If you want to make it vegetarian, you can just double the black beans and skip the pork. Pair this with a salad and some tortilla chips and you’ve got a meal!
- 1 pound boneless pork cut into cubes
- 1 can black beans drained
- 1 red or yellow bell pepper chopped
- 1 can diced tomatoes
- 1 small red onion thinly sliced
- 1 cloves garlic crushed
- 1/2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can tomato sauce (8 oz.)
- 1/2 measuring cup sour cream
- 2 tablespoon chopped cilantro
- In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce..
- Cover and cook on low 8 to 9 hours. Spoon into bowls and top with sour cream and cilantro..
Preparation time: 15 minute(s)
Cooking time: 8 to 9 hours on low or 4 to 5 hours on high
Number of servings (yield): 8
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