My two boys are so picky—getting them to eat kidney beans, for instance, is a total nightmare. Kidney beans are packed with nutrition, but I typically put them in an Italian Bean Salad. My kids actually love the salad (anything covered in Italian dressing pretty much is a win for them), but they inevitably pick out the kidney beans.
This pulled pork chili recipe is the only thing that does the trick—it’s warm, hearty, nutritious, super tasty, and best of all, my kids eat it all without picking the beans out. I like serving this with a few fresh toppings like avocado and tomatoes, and a loaf of crusty, rustic bread.
Pulled Pork Chili Recipe
Getting my kids to eat beans is a total nightmare---this is the only recipe that'll do the trick.
By Valentina Kenney Wein
Servings: 4 to 6
olive oil: to coat the pan
yellow onion, cut into a small dice: ¾ cup
minced garlic: 1 teaspoon
chili powder: 1 tablespoon
green chiles, fire roasted and diced: 1 (4-ounce) can
diced tomatoes in tomato juice: 1 (28-ounce) can
kidney beans, drained: 1 (15-ounce) can
black beans, drained: ½ cup
corn kernels: ½ cup
Perfect Pulled Pork (see below for recipe link): 2 cups
brown sugar: 1 tablespoon
sea salt: ½ teaspoon
diced avocado: about ½ cup for garnish if desired
diced fresh tomatoes: about ½ cup for garnish if desired
grated cheddar cheese: about ¼ cup for garnish if desired