1 lb. lean boned pork loin roast
1 (16-oz) jar thick-and-chunky salsa
2 (15-oz) cans no-salt-added black beans, undrained
1 C. chopped yellow bell pepper
3/4 C. chopped onion
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/4 C. fat-free sour cream

Trim fat from pork; cut into 1-inch pieces. Combine pork and next 7 ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting for 8 hours or until pork is tender. Ladle chili into bowls; top with sour cream.

Yield: 4 servings
Serving size: 2 C. chili and 1 T. sour cream

Calories: 379
Fat: 9.4g
Fiber: 6.2g