• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Food

20 March, 2018 By Mary | 2 Comments

Slow Cooker Chipotle Pork Chili

Jump to Recipe·Print Recipe

Slow Cooker Chipotle Pork Chili | The Kitchen Paper

This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!

Oooh boy! Slow cooker chipotle pork chili! What's not to like about this? It's made in a slow cooker (win). It's full of tasty chipotle smokiness (win). There's a bunch of veg (win). It takes minimal effort (win). It's topped with tasty stuff including crunch crunchy Crunchmaster crackers! Again with the crunch — such an important component in my meals!

This is my third and final post with Crunchmaster, so lets touch base again on how I'm doing at becoming a balancemaster. I'd give myself a B-, if we're being honest. I've done a great job of not feeling pressured into social things, taking time to be at home, chill out, etc. but I've also kind of just replaced one busy with another: house projects. We've been here for just over 3 weeks now, and it feels like I'll have things to do (to the house) for the next 30 years! I'm sure that's true, but I also recognize that there is nothing that needs to be done right now. I can live with the ugly paint color (but really, can I? Woooof.). I'll be fine without the perfect light fixture. I'm just kind of impatient, so maybe that's the next part of mastering balance — being a bit more patient!

Slow Cooker Chipotle Pork Chili | The Kitchen Paper

One thing I am mastering today is GOING TO JAPAN! We leave tonight and I'm so, so so so excited to be taking a fun international vacation. It's been a while since I've taken a vacation, and an even longer while since I've been out of the country! We're so excited. Make sure you follow along via instagram!

I'll have a few food posts come out while we're gone, and may do a travel post on Japan when we get back. Would anyone be interested in that? It's also been a long while since I've done a travel post! If you've been to Japan, let me know in the comments what we MUST do!

Slow Cooker Chipotle Pork Chili | The Kitchen Paper
Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Chipotle Pork Chili | The Kitchen Paper

Slow Cooker Chipotle Pork Chili

  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 4-8 hours
  • Total Time: 20 minute
  • Yield: 8-10 servings 1x
Print Recipe
Pin Recipe

Description

Slow Cooker Chipotle Pork Chili is full of smokey flavor, with soft melt-in-your-mouth pork, and a healthy serving of vegetables. This meal comes together with minimal effort, thanks to the slow cooker!


Ingredients

Units Scale
  • 2 lbs boneless pork shoulder
  • 1 onion, diced
  • 3 gloves garlic, minced or pressed
  • 2 bell peppers, chopped
  • 2 jalapeno peppers, diced
  • 1 (15oz) can pinto beans, drained and rinsed
  • 2 (15oz) cans crushed tomatoes
  • 2 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 teaspoon cumin
  • ½ tsp cinnamon
  • 1 cup chicken broth
  • 1 ½ cups corn
  • salt & pepper
  • 1 cup shredded cheddar
  • 1 cup chopped green onions
  • 1 package Crunchmaster Multi-Grain Crackers (I used White Cheddar)

Instructions

  1. Combine all ingredients up until corn together in a crockpot. Stir to combine.
  2. Cover and let cook on low for 8 hours, or on high for 4 hours.
  3. Remove the pork from the crock pot and shred with two forks. Return the meet to the crock pot and add the corn. Let cook for 15-30 more minutes, then season to taste with salt & pepper.
  4. Serve warm, topped with shredded cheddar cheese, chopped green onions, and crumbled Crunchmaster Multi-Grain Crackers.

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

« Winter Vegetable Salad Rolls
Vegan Strawberry Oat Waffles »

Reader Interactions

Comments

  1. Kimberly says

    May 12, 2018 at 7:20 pm

    This looks absolutely delicious! Is there an alternative for the pinto beans in this recipe?

    Reply
    • Mary says

      May 15, 2018 at 10:25 am

      Hi Kimberly — Thanks!! You could absolutely substitute any other bean you prefer! xoxo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper