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Three Bean and Pork Slow Cooker Chili 6pts


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  • 2 cloves garlic cloves, minced
  • 1 cup carrots, chopped
  • 1 tablespoon chili powder, medium-hot
  • 1 teaspoon dried oregano, crushed
  • 1 small jalapeno pepper, seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 pounds lean pork loin, trimmed of fat and cut into 1-inch chunks
  • 15 ounces canned black beans, drained and rinsed
  • 15 ounces canned kidney beans, drained and rinsed
  • 15 ounces canned pinto beans, drained and rinsed
  • 8 ounces tomato puree, (Can use a can of diced tomatoes whizzed in a food processor for the puree)
  • 29 ounces canned diced tomatoes, with green pepper, celery and onion, undrained
  • 6 ounces canned tomato paste


Servings 10


Step 1

* Combine onion, garlic, carrots, chili powder, oregano, jalapeno, 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.


* We start cooking 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.

This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.

Nutritional information per serving
POINTS® Value: 6
Serving Size: 1 cup
Amount Per Serving
Calories: 328
Total Fat: 2.83g
Cholesterol: 42mg
Sodium: 1022mg
Total Carbs: 45.09g
Dietary Fiber: 11.54g
Sugars: 6.71g
Protein: 33.08g
My Diet, Healthy Living

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