Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
Servings Per Recipe: 8 Calories: 245.1
% Daily Value *
protein: 24g 48 %
carbohydrates: 31.9g 10 %
dietary fiber: 12.6g 50 %
fat: 2.8g 4 %
saturated fat: 0.9g 4 %
cholesterol: 37.1mg 12 %
vitamin a iu: 672.7IU 14 %
niacin equivalents: 9.3mg 71 %
vitamin b6: 0.6mg 39 %
vitamin c: 18.4mg 31 %
folate: 106.6mcg 27 %
calcium: 83.8mg 8 %
iron: 4.3mg 24 %
magnesium: 83.4mg 30 %
potassium: 921.1mg 26 %
sodium: 1044.6mg 42 %
thiamin: 0.7mg 73 %
calories from fat: 25.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was very good. I did make a few changes. My husband, a Chef, said you should use loin and not tenderloin. I used a loin roast and was perfect. I added cumin, coriander, a dark beer (fat tire, my favorite), and a spoon full of peanut butter. Sounds strange, but you only want enough fot the nutty flavor, helps bring out the flavors of the beans. Added hot sauce too. Severed over lime flavor chips, toped with black sour cream, cheese and black olives. To me, it was almost a gormet natchos not a chili, but the word chili is different in every place. I think I would take the lid off for an hour, to much liquid or add a little less broth, or even less beer, can always drink what you don't use, right.
I had some pork stew meat that I bought on clearance that I used in this recipe instead of a pork tenderloin (I am a mom on a very tight budget!). I did double the meat in this recipe only because I had two 1 1/2 pound packages that I needed to use. I tossed the stew meat with a little flour and the spices, then quickly browned the meat in a little EVOO before adding it to the crockpot. The recipe didn't specify which kind of salsa to use so I used salsa verde. This is cooking away right now--smells amazing. I'll update my review once we've had a chance to eat it. EDITED: VERY good. I liked this quite a bit. Next time, I think I'll add more red pepper and add a little more spices, maybe some fresh garlic, too.
Love this recipe. I made it with "Smokin' Hot" Cilantro salsa and it was quite tasty. Please note the nutrition information on the side looks to me to be off considerably. Based on the ingredients and 8 serving portions I calculate it closer to 400 calories per serving rather than the 644 shown on the nutrition information. Do your own math!
I used the recipe as inspiration for the ingredients I had on hand and it is super tasty. (My changes - generous amounts of mexican seasoning blend and chili powder. A whooole lotta garlic big fat cloves sliced up. Pinto beans with jalapenos. Fire roasted tomatoes with adobo seasoning. Chopped fresh pasilla pepper as well as the red pepper. Fresh chopped serrano peppers.) Will definitely do this again.
I followed the recipe exactly and it was rather bland and watery, more like soup than chili. I then started adding other ingredients. For flavor and to thicken, I added one small can of tomato paste, half a bottle of beer, half cup brown sugar, and 1/4 cup jalapeno slices. I probably will not make this recipe again.
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