Have leftover smoked pulled pork? Turn it into this incredible delicious Smoky Pulled Pork Chili! Leftover smoked pulled pork, pinto and kidney beans and in a spicy bbq chili. Delicious served with sweet corn cake, cheddar and allthetoppings.
When life hands you leftovers, turn it into chili.
This was actually the first recipe I thought of (besides this soup) for using my leftover smoked pork shoulder. I thought tacos or nachos would be too easy and a smidge unoriginal. However, don’t get me wrong, I will most definitely be making those the next time we have leftovers. Especially since I recently got a really good idea from a neighbor friend of ours, so stay tuned.
Plus it’s chili season.
To Make This Smoky Pulled Pork Chili:
- olive oil
- yellow onion
- garlic
- jalapeño
- tomato paste
- chili powder
- chipotle powder
- cumin
- smoked paprika
- barbecue sauce
- leftover pulled smoked pork shoulder
- tomato sauce
- pinto beans
- pink kidney beans
In a dutch oven add 1 tablespoon olive oil plus 1 medium chopped yellow onion, 1 diced jalapeño (seeded for less heat is desired) plus 1 large garlic clove that has been finely minced.
Sauté over medium-low until the onions are soft and translucent and the edges are starting to slightly brown.
To that add; 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon both chipotle powder and ground cumin and 3/4 teaspoon smoked paprika.
Stir and cook for 1 minute.
Next, add in 2 (15 ounce) cans tomato sauce and 1 cup bbq sauce (I used this one) with 2 (15 ounce) cans pinto beans and 1 (15 ounce) can pink kidney beans that have been rinsed and drained.
Lastly add the smoked pork. Before adding the pork, I picked through it and discarded any overly fatty pieces. Then I warmed it up a smidge and drained off any excess fat in the bowl.
Stir, cover and simmer for 30 minutes for the flavors to meld.
Smells incredible!
Serve this chili in bowls with a scoop of sweet corn cake, cheddar, plain nonfat greek yogurt (or use sour cream), a little red and green onion with a sprinkle of cilantro.
Smokey, sweet with a little heat! This chili is incredible and perfect for you game day dinner.
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Enjoy! And if you give this Smoky Pulled Pork Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Have leftover smoked pulled pork? Turn it into this incredible delicious Smoky Pulled Pork Chili! Leftover smoked pulled pork, pinto and kidney beans and in a spicy bbq chili. Delicious served with sweet corn cake, cheddar and allthetoppings. Before adding pork to the chili, pick through it and discarded any overly fatty pieces. Then warm it up a smidge and drain and discard any excess fat in the bowl. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Smoky Pulled Pork Chili
Ingredients
OPTIONAL TOPPINGS:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 624Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 85mgSodium: 2423mgCarbohydrates: 78gFiber: 11gSugar: 49gProtein: 39g
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Great photos! The dish looks so colorful, pretty and fun. I will defintely try it.
Thank you, Simon! Enjoy!
Thank you for the step-by-step instruction with photos. It makes the recipe easy to follow.
You’re welcome!
This was really good. I made shredded pork in my crock pot and used that. Then I added liquid smoke. I didn’t know what size tomato sauce to use so I used a 15 oz and a 15 oz can of diced. I also added chicken broth because mine was too thick but it came out so good!
Glad you enjoyed it, Kelli! Thanks for your stellar review of this recipe, it’s greatly appreciated!!
I have followed your blog for years, and love so many recipes. This specific recipe with sweet corn cake was a HIT with all 4 my kids!!