Prep 1 hr
Cook 10 hrs
This recipe is my own creation for healthy low fat chili with gourmet toppings. Regular chili needs to be dressed up for flavor and fun! The base recipe is very mild for the sensitive pallet. It is easy to make a 5-alarm version by adding cayenne or your favorite habanero sauce. Or, make everyone happy and serve the "super hot sauce" as an additional optional topping. The cool sour cream and tomatoes offset the heat of the chili.
- 1 large onion, chopped small
- 3 fresh garlic cloves, crushed
- 2 tablespoons olive oil
- 2 lbs pork tenderloin, trimmed of all fat and cut into 1-inch cubes
- 2 (15 ounce) canslow fat chili with meat and beans
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (15 ounce) cans tomato sauce
- 1 cup frozen super sweet corn
- 1 tablespoon mild chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fine ground black pepper
- 1⁄8 teaspoon cayenne pepper (optional)
- 2 cups sharp cheddar cheese, shredded
- 1⁄2 cup green olives, sliced
- 1⁄2 cup black olives, sliced
- 2 small avocados, diced
- 1⁄4 cup chopped fresh cilantro
- 1 cup sweet grape tomatoes, diced
- 3 green onions, sliced thin
- 1 red bell pepper, diced
- 2 fresh jalapeno peppers, sliced
- 1 fresh habanero pepper, sliced with gloves
- 2 cups natural sour cream, such as daisy brand
- hot sauce such as Tabasco sauce, served in bottle
- 1 lb oyster crackers, such as trader joe's
- Heat oil in cast iron skillet or your favorite sautee pan. Sautee onion and garlic until translucent and garlic is fragrant. Do not brown the garlic as it will become bitter.
- Place pork tenderloin and all remaining ingredients in 5 quart crockpot.
- Add sauteed onion and garlic, stir gently.
- Set crockpot on low heat and let cook for 8-10 hours, until pork tenderloin is soft.
- Put toppings in individual dishes or in a lazy suzan. Serve chili in bowls and allow guests to choose their toppings. This makes a great fun community meal!
This was delicious! I had to make a small adjustment though. I didn't have time to cook it in the crockpot, so I sauteed the onions in a Dutch oven, then added the pork. I cooked the pork until there wasn't any more pink, then added the garlic and sauteed for a minute. I added all the remaining chili ingredients, then simmered for about 20 minutes. It was so good, we didn't add any toppings. I will definitely make this again. Thank you for the recipe!