Black Bean Chili

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"Basic ingredients that go together easily. Let slow cook during the day and come home to a hearty chili. Serve with tortilla chips and a green salad." — National Pork Board

Directions

Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.

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Reviews More Reviews

Most Helpful Positive Review

Mar 10, 2010

Wonderful and quite low in fat!!! We made it just the way it said(I used pork tenderloin because it was on sale and virtually fat free). I figure, if it is good like it is and that easy (I have 3 children under 5) then it is a winner in my house. I threw it all in the Crockpot within minutes and 7 hours later we were enjoying our dinner. I put 2% cheese, low fat sour cream and green onions on top. The whole family loved it.

—Nicole

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Most Helpful Critical Review

Mar 04, 2011

It was alright. Just was missing something. Not sure what. My husband and I were thinking that perhaps some additional tomato would help or the addition of some kidney beans.

—Annette

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33 Ratings

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Apr 26, 2010

Yum! I left out the pork and added a can of corn and some fresh cilantro...it was delicious.

—BrianAndAli

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Apr 05, 2010

Only a few minor changes. I doubled the chili powder and cumin. Used one can of black and one of red kidney beans. Also used a hot salsa and added about 1/2 cup chopped celery. Very nice change from the regular chili. I'd say enough for 3 but pushing it for 4 if anyone wanted seconds.

—pamjlee

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Oct 27, 2008

This was very good... although I didn't realize how spicy it was going to be!

—cassieleland

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Nov 30, 2010

This is a delicious change from your everyday chili. Try using the Bill Echols taco seasoning from this site.

—JAN

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Dec 21, 2009

OMG this is so good! I sauteed the onion and garlic before putting it in the slow cooker. I also used Andouille sausage instead of pork because that is what I had. I used Rotel instead of salsa and slow cooked on high for 5 hours. Perfect amount of spice. I wish I would have doubled the recipe for leftovers.

—Nurse Ellen so not a

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Mar 30, 2010

I omitted the pork to make this vegetarian and it was still tasty and spicy, so I didn't feel I was giving my vegetarian less than a full meal. I served it with brown rice and she was full. Thanks

—BigShotsMom

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Nutrition

Calories
638 kcal
32%

Carbohydrates
51.3 g
17%

Cholesterol
102 mg
34%

Fat
26.3 g
40%

Fiber
18.4 g
74%

Protein
48.8 g
98%

Sodium
1477 mg
59%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Bean Chili

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 638
Calories from Fat: 237

% Daily Value *
Total Fat 26.3g 40 %
Saturated Fat 9g 45 %
Cholesterol 102mg 34 %
Sodium 1477mg 59 %
Potassium 1793mg 50 %
Total Carbohydrates 51.3g 17 %
Dietary Fiber 18.4g 74 %
Protein 48.8g 98 %
** Sugars 7.4g
Vitamin A 29 %
Vitamin C 147 %
Calcium 23 %
Iron 85 %
** Thiamin 37 %
** Niacin 96 %
** Vitamin B6 25 %
** Magnesium 35 %
** Folate 86 %

* 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.