This Pulled Pork White Bean Chili is smoky, creamy, and loaded with flavor. It’s an easy way to turn leftover pulled pork into a hearty, crowd-pleasing meal that’s perfect for game day or chilly evenings.

Bowl of pulled pork chili with tortilla chips.

Why You’ll Love This Recipe

A simple and delicious way to use leftover smoked pulled pork.
Creamy, smoky chili that’s ready in about 30 minutes.
Great for meal prep, tailgates or weeknight dinners.

Ingredients for Pulled Pork White Bean Chili

Pulled pork
Onions
Bell peppers
Bacon grease or olive oil
Chicken broth
Navy beans – cannellini beans or great northern beans
Salsa verde
Granulated garlic
Ground cumin
Kosher salt
Black pepper
Heavy cream or half and half

Toppings:

Tortilla chips
Candied jalapeños or Candied Banana Peppers
Shredded cheese
Sour Cream

How to Make Pulled Pork White Bean Chili

Cook the vegetables.
Heat bacon grease in a large pot over medium heat. Add chopped onions and bell peppers, cooking until softened.

Adding pulled pork to pan with vegetables.

Pulled pork chili with vegetables in a pan.

Add the pulled pork.
Stir in the pulled pork, seasoning with granulated garlic, ground cumin, kosher salt and black pepper. Cooking for a few minutes, stirring to combine and allow the pork to crisp up a bit.

Pulled pork chili with salsa verde and white beans in a pan.

Build the base.
Pour in the salsa verde, chicken broth and navy beans. Stir to combine.
Simmer.
Cook for about 10 minutes, letting the flavors meld together.

Pulled pork white bean chili in a pot with toppings along side.

Add cream.
Lower to simmer and stir in the heavy cream or half and half. Cook 3- 4 minutes.

Bowl of white bean pulled pork chili with tortilla chips.

Serve and top.
Ladle the chili into bowls and top with crushed tortilla chips, shredded cheese and candied jalapeños for a little kick.

Want more chili inspiration? Try our Best Chili Recipes!

Bowl of pulled pork chili with a spoonful.

This Pulled Pork White Bean Chili is comfort food at its best! It is smoky, creamy and packed with flavor. It’s a great way to reinvent your leftovers into something new and satisfying. Try it once, and it just might become your new go-to chili recipe!

Have you tried this pulled pork white bean chili? Leave a comment and star rating below to let us know how it turned out.

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Pulled Pork White Bean Chili

Pulled Pork White Bean Chili is a creamy, smoky, and hearty meal made with leftover pulled pork, navy beans and salsa verde. An easy and flavorful dinner for any night of the week!

Prep Time10

Cook Time25

Course: Soup

Cuisine: American

Keyword: leftover pulled pork, white bean chili

Servings:

Calories: 290kcal

Ingredients

1 pound pulled pork
2 yellow onions diced
2 bell peppers diced
3 tablespoons bacon grease or olive oil
4 cups chicken broth
16 ounces salsa verde
2 cans navy beans 16 ounces each, rinsed and drained
3 tablespoon granulated garlic
2 teaspoons ground cumin
2 teaspoons black pepper
1 teaspoon kosher salt

toppings

shredded cheese cheddar, monterey jack or pepper jack
tortilla chips
candied jalapenos
sour cream
cilantro

Instructions

Heat bacon grease in a large pot over medium-high heat. Add chopped onions and bell peppers, cooking until softened.
Stir in the pulled pork, granulated garlic, ground cumin, kosher salt, and black pepper. Stir until well combined, cooking for a few minutes for the pork to crisp up.
Pour in the chicken broth, salsa verde and navy beans, stirring to combine. Cook for 10 minutes, stirring occasionally.
Lower to simmer, stir in cream, cook for 3-4 minutes.
Remove from heat and serve with desired toppings.

Notes

Make it spicier: Add diced jalapeños or a splash of hot sauce.
Beans: Navy beans work great, but you can swap in great northern or cannellini beans.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat over low heat, adding a splash of broth or cream if needed.
Freezing: Skip the cream if you plan to freeze—add it after reheating for best texture.