Slow Cooker Pork Chili

January 05, 2015 | Christine Hradek

We would like to start 2015 off with a new chili recipe for you. If you are like me, you have your own special way of making chili and you do not want to make any changes. When I first saw this recipe, I agreed to try it, but at the same time I told myself that I would make this new chili only once and then I would go back to my usual recipe. I was wrong! Since first trying Slow Cooker Pork Chili over a year ago, I have made my old recipe only once.

Here are some reasons why this chili has become my new favorite:

  • It uses pork. My grocery bill has been increasing, so I try to save money any way that I can. Recently, the grocery store where I shop had pork shoulder for $2.99 per pound. A similar cut of beef cost $4.49 per pound.
  • It makes enough pork for two recipes. You cook the pork in the slow cooker and use half of it for the chili and save the other half for our February recipe (or for another batch of Slow Cooker Pork Chili).
  • It is made in my slow cooker. I have a toddler and a preschooler – this means the hour before supper time can get a little crazy. If I have something ready to go in the slow cooker, it cuts down on the stress of making supper. Find out more about making meals in a slow cooker by clicking on our video or tip sheet.
  • It uses ingredients I typically have on hand – green pepper, onion, salsa, beans, and tomatoes. This saves me time and money because I do not have to go to the grocery store and search for and buy an ingredient I will only use once.
  • It tastes great! Serve it with some milk and fruit and you have an easy and great tasting meal.

Resolutions don’t have to be about giving something up, resolve to have some fun in the kitchen and try this new healthy recipe!



Slow Cooker Pork Chili                

Serves: 6 | Serving Size: 1 ¼ cups | Cost Per Serving: $1.52


  • 2 pounds boneless pork butt, roast, or shoulder
  • 1 cup bell pepper, diced (1 medium pepper)
  • 1 cup onion, diced (1 medium onion)
  • 1 1/2 cups salsa
  • 1 can (15 ounces) low-sodium pinto beans
  • 1 can (14.5 ounces) low-sodium diced tomatoes


  1. Trim visible fat from the pork. Cut into 2 inch chunks. Place in slow cooker.
  2. Add pepper, onion, and salsa.
  3. Cook on a low setting for 6 hours or a high setting for 3 hours.
  4. Pull the meat apart into shreds with a fork. (You should have about 4 cups.)
  5. Put half (2 cups) of the shredded pork in the refrigerator or freezer. (We’ll post a pork sandwiches recipe in February that will call for shredded pork!).  Freeze pork if it will not be used within 4 days.
  6. Return the rest of the pork to the slow cooker. Add pinto beans and diced tomatoes.
  7. Cook another 30 minutes until hot.


  • Pork chops, boneless pork rib, or pork loin can be used. They will be more expensive but have less fat.
  • Trim fat from pork with a clean knife on a clean cutting board.
  • This recipe freezes well.
  •  Other beans can be used.

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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