Tested till perfect Shredded Pork Chili with Red Beans
Shredded Pork Chili With Red Beans
Photography by Ryan Brook

Shredded Pork Chili with Red Beans

Chili isn't a dish you can usually pull off on a busy weeknight. But this one, made with ready-to-go shredded pork and a few pantry staples, is easy and satisfying – and doesn't require hours of simmering. Simple corn muffins make a nice side.

By The Test Kitchen

Source: Canadian Living Magazine: November 2013

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 4 servings

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, diced
  • 1 1carrotcarrots, diced
  • 1 1rib celery, diced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspchili powder
  • 1/2 tsp 1/2tspeach ground cumin, ground coriander and dried oregano
  • 1/4 tsp 1/4tspeach salt and pepper
  • Pinch Pinchcinnamon
  • 1 can 1can(796 mL) diced tomatoes
  • 1 can 1can(540 mL) red kidney beanred kidney beans, drained and rinsed
  • 2 cups 2cupsSlow Cooker Shredded Pork
  • 1/3 cup 1/3cupsour cream
  • 2 2green oniongreen onions, sliced
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Preparation

In Dutch oven, heat oil over medium heat; cook onion, carrot and celery, stirring occasionally, until softened, about 6 minutes. Stir in garlic, chili powder, cumin, coriander, oregano, salt, pepper and cinnamon; cook, stirring, for 2 minutes.

Stir in tomatoes, beans, pork and 3/4 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Serve topped with cheese, sour cream and green onions.

Nutritional Information Per serving: about

cal 487 pro 35g total fat 23g sat. fat 10g
carb 36g dietary fibre 11g sugar 8g chol 97mg
sodium 844mg potassium 1,083mg

RDI%

calcium 31 iron 41 vit A 49 vit C 55
folate 25
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