Serves 10, 1 C per serving
1 medium onion, chopped
2 cloves, garlic, minced
1 C carrots, chopped
1 Tbsp chili powder
1 tsp dried oregano, crushed
1 small jalapeño pepper, seeded, chopped (keep seeds for a spicier taste)
1/2 tsp salt
1/2 tsp black pepper
2 lb lean pork tenderloin, trimmed of fat and cut into 1 inch chunks
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 C tomato puree
1 29 oz. can diced tomatoes, with green pepper, celery, and onion, undrained
1 6 oz. can tomato paste
Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt, and pepper, in a 5 quart crock pot.
Stir to combine.
Add pork, kidney, black, and pinto beans, tomato puree, tomatoes, and tomato paste. Stir again.
Cook on high for 6-8 hours.