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Lisa’s Black Bean Chili, Whole Grain Cornbread

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Lisa’s Black Bean Chili with whole grain cornbread uses pork tenderloin and salsa verde for a spicy and interesting take on chili.

black bean chili
black bean chili

Lisa’s Black Bean Chili, Whole Grain Cornbread

Author: Lisa Charters
Servings : 6

Ingredients

Lisa’s Black Bean Chili

  • 2 lb pork tenderloin cut into chunks
  • 1 cup frozen diced onions
  • 1 bag frozen bell pepper mix 10 oz
  • 1 jalapeno small, diced (remove seeds for less heat)
  • 3 cans black beans undrained, 14.5 oz
  • 1 jar salsa verde 8-12 oz, no sugar listed in ingredients
  • 2 cups Chicken broth
  • 1 Tbsp bottled minced garlic
  • 1 tsp cumin
  • 2 tsp Chili Powder
  • 1 tsp salt

Whole Grain Cornbread

  • 1 cup cornmeal
  • 1 cup 100% whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 1 egg
  • 1 cup milk

Instructions

Lisa’s Black Bean Chili

  • Place all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours.

Whole Grain Cornbread

  • Preheat oven to 400. In a medium bowl, combine dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients; stir just until moistened. Pour batter into greased cast iron skillet or round cake pan. Bake at 400 for 20 minutes or until knife inserted in center comes out clean. Cut into 8 wedges.
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