Slow-Cooker Pork and Black Bean Chili

I got this recipe from Carpool Queen several years ago (thanks, Susan!) and it is so delicious! It's simple and hearty and my entire family loves this chili and requests it often in the winter months.

Slow-Cooker Pork and Black Bean Chili

1 lb pork chops, cubed (can also use pork roast)
1 green pepper, chopped
1 medium onion, chopped
2 cans black beans, drained
1 15-oz can tomato sauce
1/2 tsp cumin
2 heaping tsp chili powder
1/2 tsp salt
hot, cooked rice
sour cream

Combine first 8 ingredients in a crockpot and give it a stir. Cook on low for 6 hours.
Serve over hot, cooked rice with a dollop of sour cream on top.

My notes:
This serves six people. We rarely have leftovers unless I double the recipe.
I usually buy pork chops for this, but have used pork roast when it's on sale. Either works! I've also used red, yellow, or orange peppers instead of green when I've had those on hand. It's pretty versatile.
The last few times I've made this, I've used my Dutch oven and cooked it at 225 or 250 for several hours. Delicious! This is a great fix it-forget it meal.