Cubanelle and Black Bean Pork Chili

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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2 1/2- 1/3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) Cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 Tbsp canola oil
1 tsp hot Mexican style chili powder
1/2 tsp ground cayenne
1/2 tsp cumin
1/2 tsp cocoa
1/2 tsp ground chipotle
1/2 tsp ground jalapeno
1/2 tsp oregano


Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.

By Rachel Rappaport,