This simple and delicious crock pot chili is cooked nice and slow with a lil’ bit of southern flair. It’s perfect for those Sundays when you will be in and out of the house as the recipe calls for a little preparation now and a little preparation hours later. It’s also good for moms and dads working from home with a bit of extra time on their hands in between tasks.

Insider know how:

  • Black-eyed peas are enormously nutritious, chock full of fiber, folic acid, and iron.
  • You can add two cups of chopped collard greens to the pot at the same time you add the corn to turn up the nutrients (and southern charm) even further.
  • The recipe calls for chipotle chiles en adobo, which are sold in cans in the Mexican food section of most supermarkets. You can adjust the amount of chipotle you use depending on your family’s enthusiasm for spice.


1 pound dried black-eyed peas
1 large yellow onion, chopped
One 26-ounce box chopped tomatoes or one 28-ounce can
2 to 3 chipotle chiles en adobo, finely chopped
1 tablespoon ground chili powder
1 teaspoon ground cumin
2 1/2 cups water
One small pork tenderloin (about 2/3 pound), cut in half crosswise
2 cups raw corn kernels (about 3 ears of corn)
1 1/2 teaspoons salt

Garnish: Light sour cream, sliced green onions


Rinse the black-eyed peas and look then over, removing any tiny stones. Put into the slow cooker and fill with water to cover by several inches. Do not turn on the slow cooker. Leave overnight to soak.

Drain the peas, rinse, and put them back into the slow cooker. Add the onion, tomatoes, chipotle chiles, chili powder, cumin, and water. Stir well. Nestle the 2 pork tenderloin chunks into the peas.

Turn the slow cooker to high and cook until the peas are just tender, about 3 hours and 20 minutes. Add the corn and continue to cook until the corn is tender and the beans are soft but not mushy, another 25 minutes. Add the salt, stir well, and turn off the heat.

Pull the pork tenderloin out of the slow cooker and let it rest on the counter until cool enough to handle. Use your fingers to shred the pork into bite-size pieces. Add back into the slow cooker and stir.

Serve in bowls with a generous dollop of light sour cream and a shower of thinly sliced green onions.

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

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