This BBQ Pulled Pork Chili is a total crowd-pleaser. It’s smoky, sweet, a little spicy, and so comforting. You just throw everything in the crockpot and let it do all the work. Perfect for a game day, potluck, or just a cozy night in. I’ve made this on chilly weekends and it always hits the spot.
Why I Love This Recipe
This one came from a cold Sunday when I had leftover pulled pork and a craving for chili. I tossed it all into the slow cooker and wow—it turned into a new favorite.
- Super easy: Just dump and go
- Uses up leftovers
- Loaded with flavor
- Freezes beautifully
- Everyone always wants seconds
What You’ll Need
- 3 cups pulled pork (already cooked and shredded)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can crushed tomatoes
- 1 cup BBQ sauce (use your favorite)
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup water
Pro Tips
- Use homemade pulled pork if you can—flavor really shines through
- Don’t skip the BBQ sauce—it gives it that smoky-sweet kick
- Add a little extra water if you like your chili more soupy
- Want more heat? Add a diced jalapeño
- Chili always tastes even better the next day
Tools You’ll Need
- Large crockpot or slow cooker
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Can opener
- Mixing spoon
Substitutions and Variations
- Swap pulled pork with shredded chicken or beef
- Use pinto beans instead of kidney beans
- Add diced sweet potato for extra heartiness
- Use spicy BBQ sauce if you like a kick
Make Ahead Tips
- You can make the whole chili a day ahead and reheat—flavor gets better
- Store pulled pork separately in the fridge and combine everything the next day
- Freeze leftovers in single servings for quick meals later
Instructions
Step 1: Sauté onions, peppers, and garlic
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, and 3 minced garlic cloves. Cook for about 4–5 minutes until soft and fragrant.
Step 2: Add everything to the crockpot
Transfer sautéed veggies into a crockpot. Add 3 cups shredded pulled pork, 1 can black beans (drained), 1 can kidney beans (drained), 1 can corn (drained), 1 can crushed tomatoes (28 oz), 1 cup BBQ sauce, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 cup water, and salt and pepper to taste. Stir everything well.
Step 3: Cook on low
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir occasionally if you’re home.
Step 4: Serve and top
Spoon chili into bowls. Top with shredded cheddar cheese, sour cream, chopped green onions, or anything else you like.
Servings and Time
Makes: 6–8 servings
Total Time: About 6–8 hours on LOW, or 3–4 hours on HIGH
Macros (per serving, approx.)
- Calories: 410
- Protein: 28g
- Fat: 16g
- Carbs: 38g
- Fiber: 9g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Pulled pork is rich in collagen and fat, which melt into the chili over hours, adding deep flavor. The acidity from tomatoes balances the sweetness from BBQ sauce. Beans and corn hold their shape, giving the dish great texture.
Common Mistakes
- Using raw pork: This recipe needs pre-cooked shredded pork
- Not draining beans and corn: Too much liquid waters down the flavor
- Using too much BBQ sauce: 1 cup is plenty—too much can overpower the chili flavor
- Undercooking: Let it go the full time so flavors can meld properly
What to Serve With
- Cornbread or cornbread muffins
- Baked potatoes (chili on top is amazing)
- Tortilla chips for dipping
- Side salad for freshness
- Pickled jalapeños or onions for some tang
FAQ
Can I use leftover pork roast?
Yes! As long as it’s shredded and already cooked.
Can I make this on the stovetop?
You can, just simmer everything in a big pot for about 45 minutes.
Can I freeze it?
Yep. Let it cool, portion into freezer bags or containers, and freeze for up to 3 months.
Is it spicy?
Not too much—BBQ sauce adds sweetness, but you can spice it up with hot sauce or jalapeños.
Can I make it vegetarian?
Sure! Skip the pork and add diced sweet potatoes or more beans.