Three Bean and Pork Slow Cooker Chili 20 servings for just $7.03

Ok, here's a big ol' bowl of the chili. It was a hit with the family and seems to tastes better the next day! Below is the recipe and the cost. This is definitely a do over.

1 medium onion chopped ( used 2 $.50)

2 medium garlic cloves, minced (used 4$.25)

1 cup carrots, chopped (2 cups $.75)

1 Tbsp chili powder

1 tsp dried oregano, crushed

1 small jalapeno peppers, seeded and chopped

1/2 tsp table salt

1/2 tsp black pepper

2 pounds lean pork tenderloin, trimmed of fat and cut into 1 inch chunks ($2.58)

15 oz canned black beans, drained and rinsed (2 cans $1.18)

15 oz canned kidney beans, drainined and rinsed (2 cans $1.18)

15 oz cannded pinto beans, drained and rinsed (1 can $.59 plus had a container in freezer)

1 cup canned tomato puree (already had free from Publix)

29 oz canned diced tomatoes with green pepper, celery, and onion, undrained (4 cans of tomatoes$1.96)

6 oz canned tomato paste (already had)

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5qt or larger slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on HIGH setting for 6-8 hours. Yields about 1 cup per serving.

This is a weight watchers recipe and the points for it is: 1 cup=5 points

I paid about $7.03 for a huge pot of chili (I doubled the recipe). I had bought the pork from Food Lion for $.86 pound and the rest came from Alidi. The only thing I would do different is buy dry beans, cook them, and have them in the freezer. I left out the jalapeno, but added crushed red pepper. I used about 3 pounds of boston butt instead of tenderoin.

The kids enjoyed this with 2% cheese, light sour cream, and baked tostidos. I did eat a few chips one night with it. We had this 2 different nights and Phillip was also able to take some for lunch.