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Slow cooker southwestern pork chili

You know those people who like to read the same kind of books as you do, and you can always trust their recommendations?  Well, my friend Terry is like that…only about crockpot recipes.  Terry is the only person I know who loves crockpot freezer meals as much as I do, and I always trust her recipe recommendations.  (I even asked her to review my No Cook Freezer Meals eBook before I started selling it!)

Slow Cooker Southwestern Pork Chili

When Terry told me about her favorite recipe for slow cooker southwestern pork chili, I was so excited that I went to the grocery store that day to buy the ingredients.  The final product didn’t disappoint.  Terry’s slow cooker southwestern pork chili is so delicious that I begged her to share her recipe on my blog.  Here’s Terry to tell you more…

This is one of my family’s favorite crockpot meals, especially on a cool winter day.  I can’t tell you how nice it is to come home to this sweet and spicy slow cooker southwestern pork chili after a busy day of work! Simply combine all of the ingredients in your slow cooker in the morning and dinner is done.

Since we love this chili so much, I often prep two or three batches at a time, one to eat for dinner the next day, and the others to freeze. When I make a few, I buy a bulk package of ground pork, a couple of carrots and onions, etc., and it makes a very economical meal as well.

Slow Cooker Southwestern Pork Chili

Slow Cooker Southwestern Pork Chili

Ingredients

  • 1 pound lean ground pork (You can sub ground turkey if you don’t eat pork)
  • 2 onions, peeled and chopped (about two cups)
  • 2 stalks of celery, chopped (about one cup)
  • 1 large carrot, peeled and diced
  • 1 red pepper, chopped
  • 14oz can of tomato sauce
  • 15.5oz can of black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tablespoons light brown sugar
  • 1 cup chicken broth (store-bought or homemade)
  • 3 cloves of garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Brown the ground pork on your stovetop, and take it off the burner allowing it to cool.
  2. Combine all ingredients in your crockpot and cover with lid.
  3. Cook on “low” for 6-8 hours.

To Freeze

Label a gallon-sized plastic freezer bag. Add all ingredients to the freezer bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months.  When ready to eat, thaw and cook in your crockpot on “low” setting for 6-8 hours.  Break apart pork and serve.

I like to add chopped cilantro, two teaspoons of chipotle peppers (this is what makes it spicy), and fresh lime juice to the chili right before serving.  Serve with sour cream, cheese, and avocado on the side.

Slow Cooker Southwestern Pork Chili


Terry ToffelmireTerry is a mother of two amazing girls, Maiya and Olivia. She lives in Calgary, AB, Canada and loves to run. Terry is currently training for her 5th marathon, and hoping to run her first ultra this year. Terry admits that it’s a lot of work balancing her love for running with working full-time and being a mom, but she loves the challenge and everything that it has brought into her life. You can connect with Terry on Facebook, Twitter, Instagram, and BlogLovin.

28 Comments

  • Andrea says:

    when you are not freezing you say you brown the meat, so you don’t when it’s frozen,or do you brown the meat before you put it in bag to freeze? Sounds like a great meal!

  • Chelsea says:

    If freezing, do you add the chicken broth to the freezer bag or add at the time you make the meal?

  • Cindy says:

    Would this recipe serve 4 adults?

  • Barbara says:

    If I don’t like any added sweetness in my entrees, would it hurt this recipe to leave out the brown sugar? Is there anything you would recommend I should add instead?

  • Careen says:

    Yum! SO good! It’s our favorite from the 31 make ahead slow cooker plan so far. My 8 & 5 year old boys even liked it!

  • Amanda says:

    How many does it serve? We have 2 adults and 3 kids…looks yummy!

  • Mindy Rohlf says:

    I have to say this recipe is terrible. It has zero flavor. It smelled very good while cooking but needed so much additional spices after cooking to make it taste good. I was so disappointed in the time and money I spent to make this. I will not be making this again and recommend to anyone wondering whether to make this or not….don’t.

    • Kelly says:

      I am so sorry to hear that, Mindy. We really love this recipe so I’m surprised, but I appreciate your feedback.

    • Cindy says:

      When I only used the ingredients from the list, I agree that it was boring, but when I added the toppings suggested in the instructions, it was incredible! Cilantro and lime made all the difference for my family.

  • Lisa says:

    I’m going to try this with ground beef instead. Any suggestions?

    • Kelly says:

      I’ve actually make it with beef before. It’s delicious! Just sub the ground beef for the ground pork. No other changes needed.

  • Jeff says:

    Family loved it. I made with twice the tomato sauce and left out the oregano. Wife said it was soooooo good.

  • Lindsay says:

    Can you use canned corn if you are freezing?

  • Kimberly says:

    I’m assuming tomatoes should be added as well? i see them in the picture, but not in the recipe. Anyway, I’m about to go and make it right now. I’m making it over the stove, but I’ll let it simmer for a couple hours, and probably deglaze the pan with some red wine.

  • Lyn Bratton says:

    I stumbled across this recipe last night as my husband reminded me at 10PM that he had a chili cook off the next day, and we searched for a unique recipe that was easy and would cook while we slept. I HIGHLY recommend this recipe, but I can see how it might be bland without some adjustments. We doubled the recipe for a large crowd and used one pound of lean ground pork…and one pound of ground hot pork sausage, which really added some heat and spice without being overwhelming. Not as healthy or lean, but the sacrifices we make… We also cut the amount of onions and carrots in half because, let’s face it, I’m not a fan of cooked carrots and onions have never liked me (people who like onions usually add raw ones to chili anyway). I served it with shredded cheddar and Fritos, of course – can’t have chili without Fritos! It was a major hit and we will be making it again, especially considering how simple it was.

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