Chunky Chipotle Pork Chili
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
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. —Peter Halferty, Corpus Christi, Texas
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
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, until thickened, about 10 minutes. Add pork; heat through. 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.
© 2024 RDA Enthusiast Brands, LLC