1/1 Photo of Pork Mixed Bean Chili
I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.
My Private Note
Units: US | Metric
- 2 cups leftover cooked pork
- 1 yellow onion, rough chopped
- 1 tablespoon olive oil
- 1 (15 ounce) can cannellini beans, drained (save some liquid)
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
- 1 tablespoon chicken base (or a chicken bouillon cube.)
- 3/4 cup salsa verde (Trader Joe's makes a good one.)
- 1 1/2 cups frozen corn
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice or 2 tablespoons lemon juice
- salt and pepper
- 1Saute onion in olive oil til soft and golden.
- 2Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
- 3Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
- 4Eat up!
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Nutritional Facts for Pork Mixed Bean Chili
Serving Size: 1 (299 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 293.1
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 532.7 mg
- Total Carbohydrate 53.8 g
- Dietary Fiber 11.2 g
- Sugars 3.1 g
- Protein 14.6 g
The following items or measurements are not included: