A Chili and Cornbread kind of night. . .

I made this recipe a couple weeks ago and absolutely fell in love! It was oh so yummy. What a perfect idea for a cool fall night! It was so easy to make, and the chili is only 100 calories per serving with 14g of protein! I'm trying to cut back on calories and this is a perfect meal to make. Yum yum, hope you enjoy!

Black Bean and Pork Tenderloin Slow Cooker Chili

1 1/2 pounds pork tenderloin, cut into 2

inch strips

1 small onion, coarsely chopped

1 small red bell pepper, coarsely chopped

3 (15 ounce) cans black beans

1 (16 ounce) jar salsa

1/2 cup chicken broth

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons chili powder

 

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours. Break up pieces of cooked pork to thicken the chili before serving.

Cornbread Muffins

1 can cream corn (use about 3/4 of a large can)

1 (11 oz.) can sweet corn (Green Giant Niblets)

1 (8 oz.) cream cheese, softened

1/2 cup butter, softened

1 box of Krusteaz Cornbread Mix (17.5 oz.)

Sprinkle of marjoram spice

 

Combine and pour into greased muffin pans. Bake at 350* for 40-45 minutes or until tops are lightly brown.