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"Pig Skin" Chili

As the weather cools down and sports fan head out to tailgate, warm up with this non-traditional slow cooker chili!

Serves: 10 (Serving= 1 cup)

Ingredients

  • 1½ pounds pork tenderloin
  • 2- 15.5 ounce cans pinto beans, drained and rinsed
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 1- 12 ounce light beer (use gluten free beer or gluten free stock/broth for GF version)
  • 1 – 6 ounce can tomato paste
  • 1 – 14.5 ounce can no salt added diced tomatoes
  • 22 ounces low sodium vegetable juice
  • 1 Tablespoon minced garlic
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 fresh lime
  • 1½ Tablespoons ground cumin
  • 2 Tablespoons chili powder
  • 2 Tablespoons Splenda® brown sugar blend
  • 1 cup water

Directions

  1. Trim the fat off of the pork tenderloin and cut into small cubes.
  2. Place all ingredients in slow cooker and cook on high for 4 hours or low for 8 hours.