GROCERIES

11/2-2 pounds pork loin or tenderloin

2 16-ounce cans black beans, rinsed and drained

1 16-ounce jar salsa

1 14.5-ounce can reduced-sodium beef broth

2 4-ounce cans diced green chilies

1 11-ounce can shoepeg corn

Fresh garlic or canned minced garlic (1 teaspoon of minced garlic)

Shredded reduced-fat cheddar cheese, for garnish

Sour cream (regular, reduced-fat or fat free), for garnish, if desired

Pantry: 2 teaspoons ground cumin, 2 teaspoons chili powder, 2 teaspoons

PORK AND BLACK BEAN CHILI

11/2-2 pounds cubed pork loin or tenderloin, trimmed of fat

2 16-ounce cans black beans, rinsed and drained

1 16-ounce jar salsa

1 14.5-ounce can reduced-sodium beef broth

2 4-ounce cans diced green chilies

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons dried oregano

1 teaspoon minced garlic, about 1 medium clove

1 11-ounce can shoepeg corn

Shredded reduced-fat sharp cheddar cheese, for garnish

Regular, reduced-fat or fat free sour cream, for garnish

Combine all ingredients except corn, cheese and sour cream in a slow cooker. Cover and cook on low for 6-8 hours, or on high for 4-6 hours. Stir in the corn 15 minutes before serving. Ladle into bowls and garnish each serving with the cheese and sour cream. Makes 8 servings.

COOKING 101

I am often asked what the difference is between a slow cooker and a Crock-Pot. The answer is that they are basically the same, but Crock-Pot is the brand name of a version made by Rival.

Most newer models of slow cookers have a variety of settings, including a setting that keeps your dinner warm without overcooking if you don't make it home at the time it is done.

Newer models tend to cook hotter than older models. When preparing a recipe in a new cooker, use it on the lower setting at first, until you know how hot your model gets.