Slow Cooker Chipotle Chili | Dutch Oven Recipe | SRF Tenderloin Pieces
Ingredients
- 2 lbs. tenderloin pieces, cut into 1-inch cubes
- 2 tablespoons vegetable or avocado oil
- 1 large yellow onion, small diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 (28 oz.) can diced tomato sauce
- 1 (15 oz.) can tomato sauce
- 1 tablespoon chopped canned chipotles in adobo sauce
- 2 (15 oz.) cans kidney beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- Assorted toppings, such as cheese, sour cream, avocado, scallions and crushed tortilla chips
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Directions
- Season the tenderloin pieces with salt and pepper.
- Add the oil to a large skillet set over medium-high heat. Once the oil is hot, brown the tenderloin cubes on all sides then transfer them (including all juices) to an 8-quart slow cooker.
- Add the diced onions, peppers, garlic, cumin, bay leaf, diced tomatoes (with liquid), tomato sauce, chopped chipotles, kidney beans, pinto beans to the slow cooker. Stir to combine, cover the slow cooker and cook on “low” for 6 to 8 hours or on “high” for 3 to 4 hours.
- When ready to serve, spoon the chili into bowls and top with assorted garnishes.
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