Pulled Pork White Bean Chili

Bowl of white bean pulled pork chili with tortilla chips.

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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.

Nutrition