Crockpot Black Bean Chili With Pork

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Black Bean Chili With Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Black Bean Chili With Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 lb. boneless pork, cut into cubes
• 2 (16 oz.) cans black beans, drained
• 1 red or yellow bell pepper, chopped
• 1 med. tomato, peeled, seeded and chopped
• 1 sm. red onion, thinly sliced
• 1 clove garlic, crushed
• 1/2 t. ground cumin
• 2 t. chili powder
• 1/2 t. salt
• 1 can tomato sauce
• 1/2 c. sour cream
• 2 T. chopped cilantro

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce

Step 2: Technique & Execution

Cover and cook on low 8 to 9 hours

Step 3: Technique & Execution

Spoon into bowls and top with sour cream and cilantro.