I would call this more of a stew than a chili, but I think it is because it called for "chili-ready diced tomatoes." I didn't find that (and I am not sure what that is) but next time I am going to dice up some hot peppers or something and add it to this recipe. Give it a little heat.
It made a TON! We had it for dinner tonight - put some aside for left overs tomorrow night - and then froze three more portions for easy lunches or quick dinners.
2 cans (14.5 oz each) fat-free reduced-sodium chicken broth
2 cans (14.5 oz each) chili-ready diced tomatoes, undrained
1 can (15.5 oz) red kidney beans, rinsed
1 can (15 oz) black beans, rinsed
1 large onion, chopped
2 Tbsp chili powder
2 tsp ground cumin
1 boneless pork shoulder (2.5 lbs)
Shredded cheese and sour cream for topping
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on low 10-12 hour (or on high 7 hours).
Remove meat from slow cooker. Shred meat; return to slow cooker. Stir
Spoon into bowls; top with cheese and sour cream.