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Slow-Cooker Spicy Pork Chili

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    6 servings (2-1/2 quarts)


  • 2 pounds boneless pork, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chopped onion
  • 2 cups beef broth
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Shredded cheddar cheese, optional


  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper.
  • Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts
1-3/4 cups: 395 calories, 12g fat (4g saturated fat), 89mg cholesterol, 1055mg sodium, 34g carbohydrate (9g sugars, 8g fiber), 39g protein.

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Average Rating:
  • Georgina
    Mar 22, 2020

    I gave it five stars. I love to try new recipes and this Chili was a hit with my family. I had leftover pork tenderloin and just cubed it. I sauteed the onion

  • rwippel
    Mar 14, 2020

    This was a solid pork chili recipe. It was easy to assemble and it was tasty.

  • Stephanie
    Feb 22, 2018

    This was a great recipe! My family enjoyed it and it was tasty. The only thing I would suggest is adding another can of beans, but that may just be preference.

  • mamaknowsbest
    Nov 2, 2014

    Great flavors! Knowing my family would love the south western taste of this recipe I converted it to stove-top to use up left over chopped pork. It was a hit! As a volunteer food editor I found it easy to assemble. It paired well with cornbread, a green salad and fruit pie for dessert.

  • gaylene2
    Aug 4, 2013

    I love the crockpot! It not only saves time, but makes everything tender and delectable! I love pork and this a great way to use it -- with a south western flair!

  • celestie4
    May 4, 2013

    I used leftover pork loin (thinly sliced) and the recipe was still fantastic!

  • czelhart
    Jan 30, 2013

    No comment left

  • BadKittyG
    Oct 6, 2012

    I would also like to add, though, that they have the wrong picture shown...this is a 'red' chili, not 'green'.

  • BadKittyG
    Oct 6, 2012

    EASILY doubles, and also very adaptable. Since I had to double it (used a 4lb roast), I used a total of 3 cans of beans: 1 ea black, pinto, & great northern. When it came to the cans of tomato, I used the ones that already had green chilies mixed in. Didn't have any cayenne pepper POWDER, so I used cayenne pepper SAUCE. The onions were still just a lil too hard, so I think next time I'm going to saute them a bit before adding them, so they're softer, and not so noticable by the kids! LOL As far as the cilantro, a small bunch was perfect for my 'doubled' recipe. It was so incredibly good, we didn't even use the cheese!! This recipe is DEFINITELY going into my "favorites" cookbook!

  • Karen.Buske
    Aug 24, 2012

    This is a nice change to the regular ground beef/ground pork recipe. I liked it very much. I love the taste of cilantro. I usually always add more spice to it by adding Jalapenos or even poblanos to any chili that I make. Good chili.