Chunky Chipotle Pork Chili

Name: Chunky Chipotle Pork Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

Total Time Prep: 15 min. Cook: 20 min.

Yield 4 servings

Test Kitchen Approved

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

In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer.
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.

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

Recipe Creator