Black Bean Chili

With winter knocking at the door, Joan opened her new Gooseberry Patch 101 Slow-Cooker Recipes cookbook to page 68. Her selection proved to be a different kind of chili.

Ingredients:
1-lb. pork tenderloin
3 15-1/2 oz. cans black beans, drained and rinsed
16-oz. jar chunky salsa
1/2 c. chicken broth
1 green pepper, chopped
1 onion, chopped
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
Garnish: sour cream. diced tomatoes

Directions:
Place pork in a lightly greased slow cooker; add remaining ingredients except garnish. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes.

Serves 4 to 6.

Like to top my bowl with a handful of crushed tortilla chips.