Chunky Chipotle Pork Chili
Perfect for using leftover pork roast, this tasty, easy recipe can be made ahead and reheated. It’s even better the second day.
—Peter Halferty, Corpus Christi, TX
Prep: 15 min. • Cook: 20 min. • Makes: 4 servings
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 Tbsp. canola oil
- 3 garlic cloves, minced
- 1 can (16 oz.) red beans, rinsed and drained
- 1 cup beef broth
- ½ cup salsa
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 2 cups shredded cooked pork
- ¼ cup sour cream
- Sliced jalapeno pepper, optional
- 1. In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add the garlic; cook 1 minute longer.
- 2. Add the red beans, beef broth, salsa, ground 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 the chili and transfer to freezer containers. Freeze for up to 3 months. To use, thaw chili 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.
1 cup: 340 cal., 14g fat (4g sat. fat), 73mg chol., 834mg sod., 24g carb. (3g sugars, 7g fiber), 27g pro.
