Nothing like leftovers. Just had pork roast last night and what better way to use it but to make it into another great tasting meal. Take that roasted pork add pinto beans to it with a few veggies and wa-la you've got chili. The flavors of the roasted pork add miles of taste and turn a few ingredients into a great tasting meal...
Pinto & Roasted Pork Chili  -  Serving's:  4
Per Serving: - Calories 297; Sodium 119mg;
Fat 8g; Protein 22g; Carbohydrate 35g;
Cholesterol 29mg; Dietary fiber 11mg.
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cloves
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8 oz can
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Pork Loin Roast - Left over (1/2 " cubes)
Pinto Beans, cooked - no salt
onion - chopped
garlic - chopped
Red Bell Pepper - chopped
Pablano Pepper - chopped
Jalapeno Chile Pepper - chopped
Tomato Sauce - no salt added
Chicken Stock - low sodium
Cumin
Chili Powder
Thyme - dried
marjoram - dried
Parsley - dried
Black Pepper - ground
Organic No Salt Seasoning (Costco)
In a large skillet saute onion till translucent, add garlic and cook 2 minutes. Add bell pepper, pablano, jalapeno and 1/2 the spices and cook for 5 minutes till veggies are soft.
Add left over pork roast and pinto beans. Mix well with vegetables then add tomato sauce, chicken stock and balance of seasonings.

Simmer for 1 hour letting all the flavors come together, taste and adjust  seasoning to your taste.

Serve over steamed rice...
Ingredients:
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Preparing Your Ingredients
It’s important to prepare all of your ingredients before you start to cook.
Do all of your chopping, grating and pre-measuring, and you will have a great meal that is easy to make.

The ingredients listed for this recipe have been chosen to help
lower the sodium content of your final dish.
This will help you with a heart healthy life style.
Pinto & Roasted Pork Chili
Recipe by
Tony LeDonne