Lisa’s Black Bean Chili with whole grain cornbread uses pork tenderloin and salsa verde for a spicy and interesting take on chili.
Servings : 6
Ingredients
Lisa’s Black Bean Chili
- 2 lb pork tenderloin cut into chunks
- 1 cup frozen diced onions
- 1 bag frozen bell pepper mix 10 oz
- 1 jalapeno small, diced (remove seeds for less heat)
- 3 cans black beans undrained, 14.5 oz
- 1 jar salsa verde 8-12 oz, no sugar listed in ingredients
- 2 cups Chicken broth
- 1 Tbsp bottled minced garlic
- 1 tsp cumin
- 2 tsp Chili Powder
- 1 tsp salt
Whole Grain Cornbread
- 1 cup cornmeal
- 1 cup 100% whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 1 egg
- 1 cup milk
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Instructions
Lisa’s Black Bean Chili
- Place all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours.
Whole Grain Cornbread
- Preheat oven to 400. In a medium bowl, combine dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients; stir just until moistened. Pour batter into greased cast iron skillet or round cake pan. Bake at 400 for 20 minutes or until knife inserted in center comes out clean. Cut into 8 wedges.
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