
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
- 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
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