1 lb. lean boned pork loin roast
\n1 (16-oz) jar thick-and-chunky salsa
\n2 (15-oz) cans no-salt-added black beans, undrained
\n1 C. chopped yellow bell pepper
\n3\/4 C. chopped onion
\n1 tsp. ground cumin
\n1 tsp. chili powder
\n1 tsp. dried oregano
\n1\/4 C. fat-free sour cream<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 2 C. chili and 1 T. sour cream<\/p>\n
Calories: 379
\nFat: 9.4g
\nFiber: 6.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n