Posted in What's for Dinner

Smoky Pork and Beans Chili

I don’t always know in the morning what I’ll be in the mood for at the end of the day. Sometimes, I just opt for throwing some meat along with a little broth and salt and pepper into the crockpot and wait for inspiration to come. That is how this recipe came about. I started a small roast cooking and then did some investigation into my options. Originally, I thought maybe green chili pork, but it got pushed aside for this recipe. It’s still pork and chilis but taken up a notch with the smoky flavor of chipotles.

This isn’t quite as easy as coming home to a fully cooked crockpot meal, but with fifteen minutes of prep and thirty minutes of simmer time, you can have something pretty yummy on the table. Just add some cornbread, tortilla chips, or crusty garlic bread for a hearty and satisfying dinner.

Smoky Pork and Beans Chili

• 1 ½ pounds pork roast
• ½ cup chicken broth
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 heaping tablespoon minced garlic
• 1 tablespoon cumin
• 1 tablespoon minced chipotles in adobo sauce
• 1 ½ dried oregano
• 2 cups chicken broth
• 2 15-ounce cans of pinto beans, rinsed
• 1 15-ounce can corn
• 1 15-ounce can fire-roasted diced tomatoes
• 2 tablespoons fresh lime juice
• Sliced green onions or chopped cilantro for serving
1. Place roast and broth in the crockpot, sprinkle with salt and pepper, and cook on low for 8 hours or until meat shreds easily. The pressure cooker will also work here.
2. On medium heat add oil to soup pot; heat until hot. Add onion and bell pepper; cook, stirring until the vegetables begin to soften, about 5 minutes.
3. Add tomato paste, garlic, cumin, chipotle, and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes.
4. Stir in broth, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
5. Stir in beans, tomatoes, and the shredded pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
6. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve. Enjoy!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti

Weight Watchers: 3 Smart Points per 1 1/2 cups.


Patty Schell will tell you she’s been writing since she could spell and string words together, but it hasn’t been until recent years she has been able to make it a regular practice. Her role as women’s leader in her local church provided a platform to teach, blog, and now, write. Her latest project, Living NOW series is one that was born from a desire to encourage the women she was teaching to know God through His Word, giving them a practical way to study the Bible for themselves. At present, Patty is a contributor to a variety of web-based publications including Refresh Magazine, Broken but Priceless Magazine, Life Letter Café, and SoCal Voice. In addition, she connects with her readers with regular posts on her two blogs, Girl on Adventure: Embracing the Journey Called Life and The Party’s in the Kitchen: Cooking Up Good Times in the Heart of the Home. Much of Patty’s writing is inspired by the full life she leads alongside her family and friends. She constantly looks for good reasons to gather people together, loves serving her community, and enjoys getting to know new places and cultures. Through these activities and others in life, God reveals His stories of faith, hope and love, and Patty means to tell others about them every chance she gets.

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