I’ve never thought to make chili out of pulled pork. Usually I make chili with beef, whether ground or in chunks. I found a recipe to make chili out of turkey once and that was excellent, so when I found the pulled pork recipe I was willing to try it. I had a lot of pulled pork to use and chili would be a good way to use a few pounds.
As a further bonus, the recipe called for butternut squash and I had a small squash I needed to use. I started by cutting the squash into chunks and roasting them in the oven at 375 degrees F until firm fork tender. I’d saved the bottom part whole so I could use it as a bowl. Just for the fun of it.
When the squash was roasted I let it cool, then peeled it and diced it into chunks. I set it aside in a bowl.
Meanwhile I’d sautéed the chopped onions in butter and oil in my smaller soup pot until they were translucent.
I added the rest of the ingredients to the soup pot and let it come to a boil. Reducing the heat to medium low I let the chili simmer for 30 minutes.
I added the squash, taste tested for seasoning and let the squash heat through before serving.
We loved this chili! It was a nice, rich chili that wasn’t terribly spicy. You could amp up the heat if you prefer. I like mine mild and this was perfect. I was also surprised that the pork flavor was not front and center. The chili was so flavorful the pork was just one of the gang.
I only had two cans of black beans so added a can of kidney beans to the mix. I liked that variation and might do it the next time I make this chili. Because I definitely will make this again. It was that good!
Butternut Squash Pulled Pork Chili
2 tablespoons butter
1 tablespoon oil
1 onion; diced
4 cups butternut squash
6 cups pulled pork
2 28 ounce cans dice tomatoes
3 cans black beans; rinsed and drained (I used two black, one kidney)
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon chipotle pepper in adobo sauce
1 teaspoon minced garlic
Optional garnishes: shredded cheese, diced green onions, sour cream
Cut butternut squash into 2-3″ pieces and roast in oven at 375° until firm fork tender. Remove and cool.
In a nonstick skillet melt butter, add oil and onion and sauté until onion is translucent. Put into a small soup pot when cooked.
Remove peel from squash pieces and cut into 1″ cubes. Add to soup pot.
Add rest of ingredients and stir well. Bring to a boil over medium high heat, then reduce to medium low and simmer for 30 minutes.
Taste test for seasoning, adding salt and pepper as desired.
Serve hot garnished with shredded cheese, chopped green onion and sour cream.