CHUNKY CHIPOTLE PORK CHILI

Chunky Chipotle Pork Chili image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

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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

Steps:

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, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw 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.

Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.