Today was an gray overcast day, perfect for staying indoors and setting up a crock pot of chili.
The recipe came from a coupon insert from our local Food Lion supermarket. I modified it by adding 2 cans of canned tomatoes plus a 1/2 can of tomato paste to thicken, also added a couple more spices: coriander and cilantro, which were not in the original recipe. WHOOPS, the extra can of tomatoes was an accident since I misread the ingredients list, the tomato paste was added to thicken the sauce — and it worked great!
Not only was this recipe easy to set up, but after tasting it, Grenville declared it “a keeper” and so did I. And, it made a full crockpot for LOTS of leftovers this week.
Black Bean Chili
Prep time: 15 minutes Cook time: 7-8 hours on low heat
- 1-1/2 lbs. boneless pork, cut into ½ inch cubes
- (2) 15-1/2 oz. cans black beans, drained
- (12 15-1/2 oz. can diced tomatoes, do not drain
- 1/2 can tomato paste
- 1 C salsa, chunky
- 1 C yellow/green bell pepper, chopped
- 1 C onion, chopped
- 1 cloves garlic, minced
- 1 tsp chili powder (more if you prefer)
- ½ tsp cumin
- ¼ tsp crushed red pepper (more if you prefer)
- 1 TBSP cilantro
- ¼ tsp coriander
- 1/2 can tomato
- Sour cream garnish
- Cheddar cheese, shredded, garnish










Somehow, I miss many "photo ops" (hazards of being the photographer). But, we still have a couple of visit days left in New England before heading to the next stop, NJ.