Leftover Pork Tenderloin Crock Pot Chili
Turn last night’s dinner into today’s comfort food masterpiece with this flavorful Leftover Pork Tenderloin Crock Pot Chili. This easy-to-make recipe breathes new life into tender pork, combining it with pantry staples like diced tomatoes, kidney and black beans, and a blend of smoky, aromatic spices. Simmered to perfection in a slow cooker, this hearty chili develops rich, robust flavors with minimal effort. It’s the perfect way to use up leftovers while creating a crowd-pleasing dish that’s perfect for cozy family dinners or meal prep. Top it with your favorite garnishes—think shredded cheese, sour cream, or creamy avocado—for a customizable finishing touch. Packed with protein and bold flavors, this chili is sure to become your go-to recipe for quick and satisfying weeknight meals.
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Recipe Information
Ingredients
- 2 cups Leftover pork tenderloin
- 28 oz Diced tomatoes (canned)
- 15 oz Kidney beans (canned, drained and rinsed)
- 15 oz Black beans (canned, drained and rinsed)
- 2 tbsp Tomato paste
- 1 medium Yellow onion (diced)
- 1 medium Bell pepper (any color, diced)
- 3 cloves Garlic (minced)
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken or beef broth
- 1 tbsp Olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to avoid burning.
Transfer the sautéed vegetables to the crock pot.
Shred the leftover pork tenderloin into bite-size pieces and add it to the crock pot.
Pour in the diced tomatoes (with their juice) and the chicken or beef broth.
Add the kidney beans, black beans, and tomato paste to the crock pot. Stir well to combine.
Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the ingredients. Stir to distribute the seasonings.
Set the crock pot to low heat and cook for 4 hours, stirring occasionally if possible.
Taste the chili and adjust the seasoning if needed (add more salt or spices according to your preference).
Serve the chili hot, and top with optional toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado if desired.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 46.7 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 772 mg | 59% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6837 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
