Leftover Pork and Chickpea Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pork Shoulder (pork butt, picnic roast), 8 oz Canned Tomatoes, 1 can Chick Peas (Garbonzo Beans), 2 cupOregano, ground, 1 tsp Chili powder, 1 tbspSalt, 1 tspCumin, 1 tsp Corriander, 1 tspWater, tap, 2 cup (8 fl oz) Large onion, choppedGarlic, 2 cloves
Sautee onion and garlic in a frying pan with 2 tsp. olive oil. Cut up pork into 1" chunks and add to frying pan. Mix all the spices and add to the pork. Pour the pork and onion into the slow cooker. Add the tomatoes with juice. Drain and rinse the chick peas. Add to slower cooker. Add 2 cups of water and simmer on slow for 6 to 8 hours.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER280801.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER280801.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 12.3 g
- Cholesterol: 35.5 mg
- Sodium: 711.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.8 g
- Protein: 13.5 g
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