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  • Prep Time (mins)
    15 mins.
  • Cook Time (mins)
    3 hrs., 30 mins.
  • Servings
    6-8

Slow Cooker Pork Chili

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground pork

  • 1 pound spicy Italian sausage meat without the casing

  • 1 medium red onion

  • ¼ cup low-sodium taco seasoning 

  • 4 cloves garlic, minced

  • 1 medium red bell pepper

  • 1 small jalapeno, optional 

  • 2 cups fresh or frozen corn

  • 2 (14.5-ounce) cans diced fire-roasted tomatoes in juice

  • 1 (15.5-ounce) can black beans, undrained

  • 1 (15.5-ounce) can pinto beans, undrained

  • 2 (16-ounce) containers fresh tomato salsa (prefer Pico de Gallo)

  • Salt, to taste

  • Pepper, to taste

  • 2 (5-ounce) containers Frigo® Crumbled Feta Cheese, divided

  • 1 bunch cilantro, minced

  • 2 limes, sliced
 

Directions

Preheat the slow cooker to high.

 

Heat the vegetable oil in a large skillet or the base of your 4-quart stock pot slowcooker (if it is removable from the heating element on your slow cooker) over medium heat. Add the ground pork, Italian sausage, onion and taco seasoning and cook until the meat is browned through, stirring frequently, about 8 minutes. 

 

Add the garlic, red bell pepper and jalapeno and cook for another 3 minutes.

 

Place the 4-quart stock pot on the slow cooker base or, if using a skillet, scrape the pork mixture into your slow cooker. Stir in the corn, tomatoes, beans and salsa. Cover and cook on high for 34 hours or on medium for 56 hours. Note: This may vary slightly, depending on your slow cooker.

 

Taste and adjust the seasonings with salt and pepper, as needed.

 

Finish by stirring in one container of Frigo® Crumbled Feta Cheese and the minced cilantro. Divide into bowls and garnish with limes and the remaining Frigo® Crumbled Feta Cheese.

 

Rad Remix: For dinner on the fly, add the corn, tomatoes, beans and salsa to the mixture on the stove and cook until heated through, about 20 minutes. This will result in a fresher, brighter flavor that will mellow and warm as it simmers longer or is reheated the next day.

 

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.