We are in the dead of winter here and baby it’s cold outside! This is a perfect day to warm up with a hot bowl of chipotle pork chili beans.
What Are Chipotle Peppers?
- Whole chipotle pods
- Chipotle powder
- Chipotles in a can of adobo sauce
- Chipotle paste
Making the Chipotle Pork Chili Beans:
Next, we opened a can of chipotles in adobo sauce and chopped two of the peppers and added them to the mix. The peppers are soft from the adobo sauce and are easily chopped or blended in a food processor.
Scoop out the remaining peppers and sauce from the can and portion them into the cavities of an ice cube tray. After freezing, transfer them into a small covered container. They will keep for months in the freezer. This also works by spooning the peppers and sauce into portions onto a parchment lined plate and freezing then transferring to a small closed container.
After adding the spicy chipotle peppers to the sauce, we stirred in two cans of drained and rinsed red beans and one can of black beans and simmered the chili for 30-minutes.
What Kind of Beans are Best for Chipotle Pork Chili Beans?
Check Out These Other Chili One-Pot Meals:
- Chipotle Pork Chop Sheet Pan Dinner
- Chili Relleno Casserole
- Slow Cooker Turkey and Beer Chili with Beans
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- 2 tablespoons olive oil
- 2 pounds pork tenderloin or pork chops cut into ½-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, crushed or minced
- 3 tablespoons tomato paste
- 1 cup cold tap water
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 chipotle peppers in adobo sauce, minced
- 2 (15-ounce) cans kidney beans, rinsed
- 1 (15-ounce) can black beans
- 4 ounces cheddar cheese, grated
- 2 limes cut into wedges
- Fresh cilantro for garnish
- Heat the oil in a Dutch oven or large heavy-bottomed pot set over medium-high heat. Add half of the pork and season with half the salt and pepper. Sear the pork until browned, transfer to a plate and repeat with the remaining pork. Add more oil if needed.
- Add onion and cook, stirring,until they begin to soften. Add the garlic and cook just until fragrant. In a small dish add the tomato paste and water and blend until smooth. Stir into the onion mixture and add the tomatoes, cumin, chipotle and oregano.
- Return the seared pork to the pot and bring the mixture to a boil then add the kidney and black beans to the mixture, stirring to combine. Reduce the heat to low and simmer for 25-30 minutes, until the pork is tender.
- To serve, ladle the chili into bowls, garnish with grated cheddar, lime wedges and cilantro.
- We used a pork tenderloin, other choices are shoulder, pork roast or chops.
- Scoop out the remaining peppers from the can and portion them into the cavities of an ice cube tray. After freezing, transfer them into a small covered container. They will keep for months in the freezer. This also works by spooning the peppers and sauce into portions onto a parchment lined plate and freezing then transferring to a small closed container.
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Serving Size1-1/2 Cups
Amount Per Serving Calories 419 Total Fat 13g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 7g Cholesterol 91mg Sodium 496mg Carbohydrates 35g Fiber 10g Sugar 4g Protein 42g