Pork and Beans Chili
Written by Rachel, 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:
Prep time:
Cook time:
Total time:
Serves: 4
A warm and hearty chili.
Ingredients
- 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
Instructions
- Heat soup pot, add oil. When oil is hot, add onion, bell pepper, and seasonings. Cook for about 5 minutes, over medium heat.
- Add garlic, 2 min.
- Add balsamic vinegar, cook 1 minute.
- Add beans, tomatoes, and pork. Cook 10 minutes.
- 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).
- Ten minutes before serving: add spinach and wilt down. Cook for 8 minutes. Add lemon juice, cook for 2 minutes. Taste and adjust seasoning.
- Serve topped with cheese sticks.
