Leftover pork tenderloin staring at you from the fridge? Don’t worry, it’s not judging you.
You can turn that lonely meat into a rich, hearty chili that tastes brand new. No one will ever guess it was last night’s dinner in disguise.
This recipe keeps things simple. Toss everything in a pot, let it simmer, and watch your leftovers transform into something you’ll actually look forward to eating.
Forget boring reheats—this is comfort food with a clever twist.
Equipment
You don’t need a full chef’s kitchen for this chili, but you’ll want the basics. Otherwise, you’ll end up stirring beans with a fork, and that’s just sad.
Must-haves:
- Large pot or slow cooker
- Cutting board
- Sharp knife (not the butter knife from your drawer)
- Wooden spoon or ladle
A slow cooker makes life easier if you want to “set it and forget it.” A regular pot works fine too, but you’ll actually have to pay attention.
Here’s a quick cheat sheet:
| Tool | Why You Need It |
|---|---|
| Cutting board | Chop onions without crying on the counter |
| Knife | Turn pork into bite-sized pieces |
| Pot/Slow cooker | The chili’s cozy home |
| Spoon/Ladle | Stir like a pro and serve cleanly |
Optional but handy: measuring cups, can opener, and maybe a second spoon so you don’t “taste test” with the serving one.
Ingredients
You don’t need a fancy pantry to pull this off. If you’ve got leftover pork tenderloin and a few cans hiding in your cupboard, you’re already halfway there.
Here’s your shopping list (a.k.a. “things you probably already own but forgot about”):
- 1 lb cooked pork tenderloin, cut into cubes
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 (15 oz) cans black beans, rinsed and drained
- 2 (15 oz) cans diced tomatoes with green chilies
- 2 cups beef broth
Instructions
- Heat some oil in a large skillet. Toss in your onions and garlic until they smell amazing and you start questioning why you don’t cook like this every day.
- Add your leftover pork tenderloin and stir it around. You’re basically giving it a second chance at life—like a porky sequel.
- Transfer everything to your slow cooker or pot. Add beans, tomatoes, corn, and broth.
- Stir like you mean it, but don’t fling beans at the wall.
- Sprinkle in your spices. Try not to sneeze directly into the chili when you add the chili powder.
- Cover and let it cook low and slow. This is your chance to binge-watch something while the chili does all the heavy lifting.
- Taste and adjust seasoning. If it needs more kick, add hot sauce.
- If it’s too spicy, pretend you like it and impress your friends with your “iron tongue.”
What You Need To Know
You’re about to turn last night’s pork tenderloin into chili that tastes nothing like leftovers. Seriously, your family won’t even suspect you’re recycling dinner.
The crock pot does most of the work. You can act like a kitchen genius while actually binge-watching your favorite show.
Just plug it in and walk away. That’s the dream, right?
Beans, tomatoes, and spices are your best friends here. They stretch the pork and add flavor.
Honestly, this combo makes you look like you planned this meal weeks ago. (You didn’t, but who cares?)
