Starting this week – and continuing forever – I am on a mission to get dinner on the table before 6:00pm every night. Actually, that has always been my goal since my life as working mom started about 7 years ago. However, since school began a month ago I have been struggling a bit with getting dinner on table before 6:30. This is not good considering I don’t like any of us eating past 7:00pm. I am not sure what the problem is because I have food in the freezer and I am still prepping meals ahead of time. Yet, for some reason, I am struggling getting dinner on the table within a reasonable time-frame.
Therefore it is time to refocus.
One of the first things I want to tackle is my slow cooker. I love my slow cooker but I have a hard time finding recipes that can cook all day while I am at work. I expressed this in a post I wrote on my slow cooker tips last week. Well, many of you assured me it can be done. So I started doing some research on slow cooker recipes that can cook for 7-9 hours. Of course, I found 1000s of slow cooker chili recipes that fit the bill.
I didn’t want any old chili recipe and I preferred to use ingredients I already had on hand so I came up with this delicious pork and black bean chili. The first time I made the chili it was good but not “blog worthy” in my opinion – it didn’t have enough kick to it and was a little soupy. So I made it again. This time I added salsa, Rotel Zesty tomato sauce, and more black beans.
It came out perfect – just enough spice to make your nose run but not to much that the kids won’t eat it. Like that description?
The best part about my pork and black bean chili is that it cooked all day while I was working. We got home at 5:30 and ate dinner immediately!
Mission“all day slow cooker recipe” complete!
Slow Cooker Pork and Black Bean Chili
Serving size: 1/6 of recipe
Approximate nutritional information:
Calories: 370 * Carbs: 46 * Fat: 5 * Protein: 26 * Fiber: 14 * WW Points +: 8 * WW Old Points: 7
**nutritional information calculated without garnishes.
1 1lb pork tenderloin
Salt and pepper
1 medium onion, chopped
4 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
3 teaspoons canola oil
3 15 ounce cans of black beans, drained
1 16 ounce salsa (go as mild or hot as you want)
1 14 ounce can diced tomatoes
1 8 ounce can Rotel zesty tomato and green chili sauce
½ cup chicken broth or water
Shredded white cheddar or taco cheese
Step 1: Cut pork tenderloin into 1 inch cubes, lightly season with salt and pepper, then place into the bottom of the slow cooker.
Step 2: In a microwave safe bowl mix together onions, garlic, chili powder, cumin, oregano, and canola oil and microwave on high for 4-5 minutes or until fragrant.
Step 3. Add onion mixture, beans, salsa, diced tomatoes, tomato sauce, and chicken broth to slow cooker. Stir until pork tenderloin is evenly distributed and coated with sauce.
Step 4. Cook on low for 7-8 hours. I used a 6 quart programmable slow cooker and it cooked for 7 hours then automatically switched to warm for about an hour until I got home from work. It was perfect.
Make Ahead and Freezer Cooking Instructions
I put together the slow cooker ingredients the night before and stored the slow cooker base in the refrigerator. I took it out right before I was going to leave for work and turned it on. This worked out perfectly.
This slow cooker meal can easily be turned into a freezer kit by prepping the ingredients, placing in a freezer bag, and storing in the freezer. Take out and let thaw a day before you are going to cook it. When ready to cook continue with step 4.
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