Chili has to be one of my favorite dishes, period. I could eat it once a week, even in the hottest months of summer, so I just had to come up with another chili recipe to add to my repertoire, and why not make it with pork tenderloin? I like to top my chili with shredded cheddar, sour cream, and Fritos, though my hubby prefers tortilla chips. Load it up, or eat it straight out of the pot, it’s delicious!

• 2 lbs pork tenderloin, cut into bite size pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cloves minced garlic
• 6 slices cooked bacon, chopped
• 1 28 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 15 oz can beef broth
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• 1  4 oz can chopped green chiles
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 3 tsp smoked paprika
• 1 tsp cayenne

Place all ingredients in a slow cooker and cook on low for at least 8 hours. Serve with your favorite chili toppings!

*Note, this is a great workday meal! Just chop veggies and tenderloin the night before and place in baggies in the fridge. It will save time on your way to work and you’ll come home to an easy, no fuss dinner! 🙂