Shrimp and pork 7 bean chili. 


Well, spring has sprung but, some days it’s still rather on the chili ( lol) side . Today was no exception. Cold and rainy with a tad of bitterness in the air, what better way to spend not only a day off from work but, a rainy one at that making a nice pot of chili. The great thing about leftovers is that you can use them in many various ways in all sorts of dishes. I had made this beautiful pork roast yesterday and had decided to use up the rest, cube it and add it to my chili. This is a mild chili with not too much heat but, it you prefer it super hot than by all means add a few dashes of cayenne or hot sauce. 

1/4 lb left over pork roast cut into cubes

1/2 lb jumbo shrimp clean and de-veined

2 tablespoon cumin

2 tablespoon coriander

2 tablespoon chili powder

2 tablespoon Hungarian paprika

2 tablespoons dry oregano

1 medium onion chopped

4 garlic cloves chopped 

1 can red kidney beans

1 can black beans

1 can pinto beans 

1 can white kidney beans 

1 can garbanzo beans 

1 can northern beans 

1 can cannellini beans 

1 can fire roasted tomatoes

1 can San Marzano  purée tomatoes

Olive oil 

Salt and pepper 

Drain and add all beans to a colander. In a large pot, add 3 drizzles of olive oil and heat on med heat. Add onion and garlic and cooked/cubes pork. Stir to combine and cook for about 3 mins. Next add in our fire roasted tomatoes and then you tomato purée, drained beans and ALL above spices including salt and pepper. Once bubbling reduce heat to med- low and add your shrimp. Simmer for 1 1/2 hrs till chili is thick and most of the liquid has absorbed. Taste for seasoning . Serve and top with low fat sour cream and some dry or fresh parsley or even some slices of buttery “avocado”‘would be wonderful on top of this dish! 😉

Cooking time : approx 1 hr 45 mins

Serves 6-8 peeps



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