Leftover pork staring back at you from the fridge like it owns the kitchen? Same.
Turn that lonely protein into a bowl of Black bean Chili that’s cozy, bold, and way more exciting than reheating. This recipe is fast, forgiving, and loves improvisation.
But here’s the catch! You’ll look like a genius with almost no effort.
Contents
Equipment: Must-haves
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Can opener
- Measuring spoon
Equipment: Nice-to-haves
- Cast iron skillet (for browning)
- Immersion blender (for silky texture)
- Slow cooker (for hands-off option)
Ingredients
- 2 cup leftover pork loin, shredded
- 1 can black bean, drained and rinsed
- 1 can diced tomato
- 2 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1/2 bell pepper, diced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (optional garnish)
- 1/2 cup shredded cheddar cheese (optional garnish)
- 1 avocado, sliced (optional garnish)
- 1 tablespoon sour cream (optional garnish)
Instructions
- Heat the pot over medium heat and add the olive oil to coat the bottom.
- If using the cast iron skillet, brown the shredded pork quickly to add extra flavor, then transfer the pork to the pot.
- Add the diced onion to the pot and sauté until it becomes translucent.
- Toss in the minced garlic and diced bell pepper and sauté until fragrant and slightly softened.
- Stir in the tomato paste and toast it with the vegetables for a minute to deepen the flavor.
- Add the chili powder, ground cumin, and smoked paprika and stir to coat the vegetables; inhale deeply because this smells amazing.
- Pour in the diced tomato and chicken broth, then stir to combine everything into a simmer-friendly liquid.
- Add the shredded pork and the drained and rinsed black bean to the pot and give everything a good stir.
- Bring the mixture to a gentle simmer, then reduce the heat and let it simmer to marry the flavors.
- If you want a creamier texture, use the immersion blender to puree part of the chili right in the pot, or mash some beans with the back of a spoon.
- Season with salt and black pepper, then taste and adjust the seasoning as needed.
- Stir in the lime juice near the end to brighten the whole pot.
- Ladle the chili into bowls and top with chopped cilantro, shredded cheddar, sliced avocado, and a dollop of sour cream if you’re feeling extra.
- If you prefer a hands-off method, combine everything in the slow cooker and cook on low until hot and flavors meld; that’s why slow cooking exists.
Good to Know
Tip: Shred the pork as finely or as coarsely as you like; bigger pieces make the chili meatier, while finer shredding blends into the broth. Variation: Swap the chicken broth for beef broth for a richer base, or use vegetable broth to keep things lighter.
Make-ahead: Chili improves after a day, so this is perfect for leftovers of leftovers. Thickening trick: If the chili is too thin, simmer uncovered until reduced, or mash a few of the beans to thicken it naturally.
Serving suggestion: Serve with a wedge of lime and warm cornbread or tortilla; carbs are the official mop for chili. Storage: Cool, then refrigerate in an airtight container for up to three days, or freeze for up to three months.
Diet notes: This dish is high in protein and fiber thanks to the Black bean and Pork. Swap pork for turkey loin if you want a leaner option.
But here’s the catch! Don’t over-salt at first — the broth and canned items can be sneaky.
That’s why you should taste and adjust near the end. If you want smoky heat, add a pinch of chipotle powder.
If you want to look fancy, a little chopped cilantro and a lime squeeze at the table does the trick.
