Weight Watchers Three Bean and Pork Slow Cooker Chili

I feel like I'm a chili whore right now because I think this is the third chili recipe I have made this year and maybe even in the past six months. What can I say? Throwing a bunch of ingredients in a slow cooker and creating awesome-ness makes me feel like I could maybe try out for Top Chef: Slow Cooker Style. Anyways, so, I've used three different types of meat: White Chicken Chili, Turkey and Sausage Chili, and now the Three Bean and Pork Chili, which by the way is a Weight Watchers recipe and it's only 5 points/cup...if you're counting. 

Ingredients

1 medium onion, chopped

2 medium garlic cloves, minced

1 cup carrots, chopped

1 Tbsp chili powder

1 tsp dried oregano, crushed

1 medium jalapeno, seeded and chopped

½ tsp salt

½ tsp black pepper

2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks

15 oz canned black beans, drained and rinsed

15 oz canned kidney beans, drained and rinsed

15 oz canned pinto beans, drained and rinsed

1 cup tomato puree

29 oz canned diced tomatoes with green pepper, celery and onion, undrained

6 oz can tomato paste

Instructions

1. Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker.  Stir.  Add remaining ingredients.  Stir again.
2. Cover and cook at HIGH setting for 6 – 8 hours.  (Note:  start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 – 4 hours, if you prefer.)