De Ma Cuisine



November 2012



Pork and Beans Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Low Carb, Main Dishes, Meat, Pork, Soups, Vegetables

Pork and Beans Chili

Recipe Type: Main, Soup, Chili, Stove Top, Meat, Beans, Legumes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A warm and hearty chili.
  • 6 C fresh spinach, roughly chopped
  • 3 C pulled pork (with BBQ sauce)
  • 1-14 oz. can Italian Stewed Tomatoes (or whatever canned tomatoes you have), diced
  • 1-15 oz. can black beans, drained
  • 1-15 oz. can kidney beans, drained
  • 1-15 oz. can chili beans, drained (or pinto beans and add some: onion powder, garlic powder, paprika, salt, and tomato paste)
  • 2-3 t (or 3-5 cloves) garlic, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 C chicken stock
  • 1/2 C red wine (or apple cider)
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • pepperjack cheese, cut into matchsticks, for topping
  1. Heat soup pot, add oil. When oil is hot, add onion, bell pepper, and seasonings. Cook for about 5 minutes, over medium heat.
  2. Add garlic, 2 min.
  3. Add balsamic vinegar, cook 1 minute.
  4. Add beans, tomatoes, and pork. Cook 10 minutes.
  5. Add stock and wine or cider. Bring to a boil, then reduce to a simmer, for at least 30 minutes, or until it’s the desired thickness (I wanted mine thick, so I cooked for a little longer than 30).
  6. Ten minutes before serving: add spinach and wilt down. Cook for 8 minutes. Add lemon juice, cook for 2 minutes. Taste and adjust seasoning.
  7. Serve topped with cheese sticks.


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