Leftover Pulled Pork Chili

So you made a few pounds of deliciously smoked pulled pork, but you didn’t accurately calculate how much you needed (or had some no-shows to your BBQ) and now you’ve got delectable leftovers calling your name. You’ve got to make a decision before it goes bad, so here’s one suggestion: Leftover Pulled Pork Chili!

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As the primary meal planner and Budget Queen of our house, my wife is a big fan of leftovers. However, my kids (who don’t plan or pay for anything) complain about leftovers. So we like to “hide” the leftovers by sticking them in a new recipe. It’s still easy meal prep and no food goes to waste, but it doesn’t look like leftovers.

The Magic of Leftover Pulled Pork

Swapping leftover pulled pork to your favorite chili recipe instead of ground beef is such a simple change, but it elevates the flavor to the MAX. The smoke flavor permeates all the other chili ingredients as it cooks and BAM! packs a punch without being overpowering. We’ve included our recipe, but if you have a favorite chili, try subbing pulled pork for your protein next time.

close up of pulled pork chili

In our house, chili is a quick and easy fall and winter staple. We almost always have the ingredients on hand. It’s really easy to prep ahead or just throw everything together and let it simmer until dinner. We might have to renounce our label as “food bloggers”, because we are mostly opening cans and dumping them in for this recipe. BUT, as “DAD food bloggers” we know having a couple easy and family-friendly recipes in your back pocket can be clutch. THIS is a winner.

The Grilling Dad’s Chili Recipe

all the chili ingredients besides leftover pulled pork

Grab one can each of chili beans, black beans, kidney beans, sweet corn, diced tomatoes and about 28 oz. of spaghetti sauce. Drain the black beans, kidney beans, and sweet corn, rinse them together in a strainer, and then toss everything into a pot.

adding chili powder to veggies and beans

Add about 3 tablespoons of chili powder and around a pound of leftover pulled pork. Heat on medium heat until bubbling and then reduce to low and let simmer for at least 10 minutes.

pulled pork being added to chili

That’s it. Seriously. It’s so simple and easy and cheap, but the pulled pork makes it taste like a Michelin Star chili. We like to serve ours with cornbread, cheddar cheese, and sour cream.

chili simmering in pot

One of the best things about chili is that you can substitute or add almost anything you like to the chili. We have been known to add onions, garlic, bell peppers, and lentils. Don’t like black beans (or they don’t like you)? Leave them out! Just make sure you have enough liquid from the spaghetti sauce so it’s the right consistency, but otherwise go wild! Your succulent smoked pulled pork will cover all manner of sins, so don’t be afraid to sneak in some extra veggies and the kids won’t even notice.

Don’t have leftovers yet?

Learn the technique for smoking a pork butt and what wood to use!

Leftover Pulled Pork Chili in bowl

Leftover Pulled Pork Chili

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 7 servings


  • 1 lbs leftover pulled pork
  • 15 oz black beans drained and rinsed
  • 15 oz mild chili beans in sauce
  • 15 oz red kidney beans drained and rinsed
  • 15 oz canned sweet corn drained
  • 3 Tbsp chili powder
  • 28 oz spaghetti sauce


  • Drain and rinse black beans, kidney beans, and corn.
  • Add ingredients to large pot.
  • Heat on medium heat until simmering. Reduce heat to low and allow to simmer for at least 10 minutes. Stir frequently.
  • Serve with cheddar cheese, sour cream and cornbread.


We often add onions, bell peppers, garlic, lentils, etc. as the mood strikes. Feel free to play around with the recipe and add your favorite ingredients!
Photo of author

Adam Truhler

I am the resident Patio Daddy-o and outdoor chef for my wife and 5 children! I’ve been grilling for 15+ years and smoking meat for over 7 years. Grilling is a part of my family’s cooking culture. I have butchered and grilled Ribeye and New York Strip steaks and smoked brisket, ribs, pork butt, and sausage for multiple events with 70+ attendees.

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