My go-to chili recipe! It’s been perfect for this winter and I’m so glad I worked on the recipe this summer. Using pork chops we have on hand in the freezer makes it easy and the meat shreds great. I hope you enjoy it as much as we do!
Shredded Pork Black Bean Chili
- Olive oil, tablespoon (or so) to sauté vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 3-4 carrots, peeled and diced
- 3-4 celery ribs and leaves, diced
- Salt and pepper to taste
- 2-3 cloves garlic, minced
- 3 pork chops, cubed
- 1 can red kidney beans, rinsed
- 1 can black beans, rinsed
- 1 can diced tomatoes
- 2 Cups Cactus Jacks salsa
- 1 Cup water
- 1 Tb chicken bouillon base
- 1 Tsp cumin
- 2-3 Tsp chili powder, depending on your desired spice level
- 2 Tsp Italian seasoning
In a large stock pot, sauté onion, celery, carrot and bell pepper (until crisp tender) in olive oil with salt and pepper to taste. Stir in garlic and add pork to brown on all sides over medium high heat. Mix in all remaining ingredients and bring to a boil. Reduce to a simmer, cover with a lid and simmer for 3-3.5 hours. Stir occasionally. Gently fork shred pork before serving. Chili will be rich in color and thick.
Looking for an easy, healthy, and ghoulish stew? Give this recipe a try adapted from Epicurious. I made this for my company Halloween potluck. It was a hit! Fittingly themed as orange and black this is a low calorie dish that is great for a large crowd.
Halloween | Day of the Dead | All Saints Day| Chili
2 1/2 TB olive oil
2 sweet onion
8 garlic cloves
2 1/2 TB chili powder
1 TB ground coriander
1 Tsp dried oregano
2 14.5 oz cans crushed tomatoes with Italian seasonings
8 cups of water
1 8oz can diced mild green chili peppers
2 diced chipotle peppers
3 cans black beans (drained and rinsed)
3 cups raw, cubed butternut squash
1 medium diced red apple
1/2 cup quinoa
Salt and pepper to taste
Heat oil in a large stockpot and add diced onion. Season with salt and pepper while cooking through to caramelize the onions. Add garlic, chili powder and coriander, stirring for about one minute. Stir in tomatoes, water, peppers, black beans and oregano. Bring to a boil and let simmer for an hour. If you’re making this ahead of time, let the soup cool after it’s simmer and refrigerate up to two days.
Add squash, apple and quinoa. Intimidated by peeling and cubing the squash? Here is a nice tutorial via Simply Recipes. Allow the additions to simmer for another 30 minutes before serving. Enjoy!