Pork and Black Bean Chili

I am sure I'm not the only one who does something like this: I get the inspiration to cook, but everything I want to cook uses less than a whole of everything. One pound of pork tenderloin, when two pounds come in the package. Half a bag of black beans. Half a bag of frozen corn. Half an onion. I found myself in this situation (and with those ingredients) a few weeks back, and this recipe is what resulted. Aaron thought it was one of the best batches of chili I've ever made, and even Gabbie, (aka She Who Will Not Eat Anything, Especially If It's All Mixed Together) ate it AND asked to take it for lunch one day. I'm sure the cheese and sour cream I put on top didn't hurt, but I was pretty thrilled nonetheless.

I love it when I can pull knowledge of other recipes I've made and know what flavors will work together, and put that all into one dish that turns out awesomely, which is exactly what happened here. Some snippets from Aaron's great-grandpa's chili recipe, and a soup recipe I make regularly helped inform this recipe. Try it today before spring gets a good hold on us and it's still cool enough to enjoy chili!

Pork and Black Bean Chili

1 lb. pork tenderloin, cut in small chunks
2 small onions (or 1/2 a large onion), diced
3 cloves garlic, minced
1 green pepper, diced
1 yellow pepper, diced
1/2 lb. dried black beans
1 1/2 c. frozen corn
2 14 oz. cans diced tomatoes
1 can beef broth (I used 1 container of knorr beef broth concentrate and a cup of water)
2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. oregano
salt and pepper to taste

Toppings:
Chipotle or other hot sauce to add heat to your own bowl (optional)
Shredded Cheddar chesse
Sour Cream
Green Onions
Fritos

Put all ingredients into a crockpot, except the toppings. Stir well, cover, and cook for 10 hours (or more as needed to soften the beans) on low. Add toppings as desired, and enjoy!