I got a new crockpot!!!! I love it! Karolyn got it for me for my birthday. I will write a review on it next week. This is my first meal using it.
This Weight Watchers recipe is quick, easy and simply delicious. When you need a no-fuss, throw-it-in-the-pot meal, this is the one to go to. It makes a ton, by the way, but freezes well.
I make this just as directed, except I really have to thicken it before I serve it. My thickening agent of choice is cornstarch. I actually had to use a lot last time. About 4 Tablespoons mixed with about 1/2 cup of cold water. When using corn starch makes sure to always mix it with cold water before you add it. Make sure the chili (or whatever you are adding the cornstarch to) is bubbling to activate the corn starch.
- 1 medium onion(s), chopped
- 2 medium garlic clove(s), minced
- 1 cup carrot(s), chopped
- 1 Tbsp chili powder, medium-hot
- 1 tsp dried oregano, crushed
- 1 medium jalapeno pepper(s), seeded, chopped or 1 canned chipotle pepper in adobo, chopped (do not touch seeds with bare hands)
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned pinto beans, drained and rinsed
- 1 cup canned tomato puree
- 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
- 6 oz canned tomato paste
Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again.
Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.
Points Value: 5