Slow Cooker

Leftover Pork and Chickpea Chili is for Dinner.

Leftover Pork and Chickpea Chili takes 10 minutes to prepare.

Leftover Pork and Chickpea Chili takes 360 minutes to cook.

Leftover Pork and Chickpea Chili makes 6 servings.

The ingredients for Leftover Pork and Chickpea Chili are:

Pork Shoulder (pork butt, picnic roast), 8 oz
Canned Tomatoes, 1 can
Chick Peas (Garbonzo Beans), 2 cup
Oregano, ground, 1 tsp
Chili powder, 1 tbsp
Salt, 1 tsp
Cumin, 1 tsp
Corriander, 1 tsp
Water, tap, 2 cup (8 fl oz)
Large onion, chopped
Garlic, 2 cloves

Here is how you make Leftover Pork and Chickpea Chili:

Sautee onion and garlic in a frying pan with 2 tsp. olive oil. Cut up pork into 1" chunks and add to frying pan. Mix all the spices and add to the pork. Pour the pork and onion into the slow cooker. Add the tomatoes with juice. Drain and rinse the chick peas. Add to slower cooker. Add 2 cups of water and simmer on slow for 6 to 8 hours.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user HEATHER280801.

The nutritional information for Leftover Pork and Chickpea Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.3

• Total Fat: 12.3 g
• Cholesterol: 35.5 mg
• Sodium: 711.5 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 5.8 g
• Protein: 13.5 g