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Chunky Chipotle Pork Chili Recipe
Chunky Chipotle Pork Chili Recipe photo by Taste of Home

Chunky Chipotle Pork Chili Recipe

Publisher Photo
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, Texas
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 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 cubed cooked pork
  • 1/4 cup sour cream

Nutritional Facts

1 cup chili with 1 tablespoon sour cream equals 340 calories, 14 g fat (4 g saturated fat), 73 mg cholesterol, 834 mg sodium, 24 g carbohydrate, 7 g fiber, 27 g protein.

Directions

  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. Yield: 4 servings.
Originally published as Chunky Chipotle Pork Chili in Taste of Home April/May 2009, p29

Nutritional Facts

1 cup chili with 1 tablespoon sour cream equals 340 calories, 14 g fat (4 g saturated fat), 73 mg cholesterol, 834 mg sodium, 24 g carbohydrate, 7 g fiber, 27 g protein.

Reviews for Chunky Chipotle Pork Chili

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 1, 2013

WONDERFUL!!!

MY REVIEW
Reviewed Jan. 1, 2013

WONDERFUL!! It put this in the crock pot.

MY REVIEW
Reviewed Feb. 5, 2012

Had this for dinner tonight. It was delicious. I didn't have leftover pork so used pork cubed steak, cut into small pieces. I dredged the pieces in flour and browned the meat before adding to the rest of the ingredients. I had 12 oz of meat which seemed like a lot so I added the whole can of beef broth and a can of black beans. Added cilantro and shredded cheese instead of sour cream. I could have eaten the whole pot myself.

MY REVIEW
Reviewed Feb. 1, 2012

This looks awesome!

MY REVIEW
Reviewed Nov. 4, 2011

Just finished off the pot..amazing! You might want to double this recipe! We added a few more chipotle peppers since our family likes it hot!

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