Shredded Pork Chili

Chili is such a great and versatile dish. It can really be thrown together with whatever you have in your pantry, and is fun to experiment with. I remember in University one of my roommates serving hers over rice, love that idea. This recipe uses the leftover pork I had from this recipe here. I had frozen the rest of the pork in 1 cup portions, and all I had to buy to put this together was a can of tomatoes and a can of kidney beans.

Shredded Pork Chili (adapted from Canadian Living)
- onion, diced
- medium carrot, diced
- two stalks celery, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp each ground cumin, ground coriander and dried oregano
- salt and pepper to taste
- pinch of cinnamon
- 1 can (796 ml) diced tomatoes
- 1 can (540 ml) red kidney beans, drained and rinsed
- 2 cups Slow Cooker Shredded Pork (recipe here)
- 1 green pepper, diced
- 1 cup frozen corn kernels

In Dutch oven heat 1 tbsp vegetable oil over medium heat. Cook onion, carrot and celery until softened, about 5 minutes. Add garlic and spices and cook 2 minutes. Stir in tomatoes, kidney beans, pork, green pepper, corn and 3/4 cup water. Bring to a boil. Reduce heat and simmer, stirring occasionally for about 20 minutes, until slightly thickened.

Serve with a dollop of sour cream and shredded cheddar cheese - and a few toast soldiers for those so inclined.