Chili with shredded pork
PREP TIME: 20 min | COOK TIME: 1 hr | SERVES: 6–8
Ingredients:
For the chili:
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 cup carrots, shredded
• 2 cloves garlic, minced
• 2 cans (29 oz.) diced tomatoes
• 2 cups tomato sauce
• ¼ cup maple syrup
• 2 Tbsp. balsamic vinegar
• ¼ cup chili powder
• 1 Tbsp. ground cumin
• 2 tsp. salt
• 2 cans (31 oz.) dark red kidney beans, drained and rinsed
• 4 cups cooked shredded pork, coarsely chopped
For the cornbread croutons:
• About 6 cups prepared cornbread, cut into 1-inch cubes
• ⅓ cup butter, melted
• 1 tsp. garlic powder
Optional toppings:
• Sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Green onions, chopped
Directions:
1. Prep the oven. Heat oven to 375°F and line a baking sheet with parchment paper.
2. Build the base. Warm the olive oil in a large pot over medium heat. Add the onion, carrots and garlic and cook until softened, 7–10 minutes.
3. Simmer the sauce. Stir in the diced tomatoes, tomato sauce, maple syrup, balsamic vinegar, chili powder, cumin and salt. Bring to a simmer, then turn heat to low and cook for 30 minutes, stirring occasionally.
4. Make the croutons. Whisk the melted butter with the garlic powder. Spread the cornbread cubes on the baking sheet, drizzle with the garlic butter and toss gently to coat.
5. Bake. Bake 15 minutes, flip the cubes and bake another 10 minutes until golden and crisp. Let cool.
6. Add the protein. Taste the chili and adjust seasoning. Stir in the kidney beans and shredded pork and simmer another 10–15 minutes until heated through.
7. Serve. Ladle into bowls and top with cornbread croutons and your favorite toppings.
Advice:
• Store leftover croutons in an airtight container for up to a week.
