Chunky Chipotle Pork Chili

  Lunch

My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later—it's even better the second day.

Chunky Chipotle Pork Chili

Average Rating: 4.466666

TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.

Ingredients

  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 cup beef broth
  • 1/2 cup salsa
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 cups shredded cooked pork
  • 1/4 cup sour cream
  • Sliced jalapeno pepper, optional

Instructions

  • 1. In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream.
    Freeze option:
    Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

Nutrition Facts

1 cup: 340 calories, 14g fat (4g saturated fat), 73mg cholesterol, 834mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 27g protein.

Tags