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Weeknight • Pork

Hearty Pork and Bean Chili

A robust and flavorful chili featuring tender ground pork, rich tomatoes, and hearty beans, perfect for a comforting meal.

Prep
15 min
Cook
45 min
Servings
6
Level
Weeknight
Hearty Pork and Bean Chili

When the weather turns cool, or you just need a big, warm hug in a bowl, this Hearty Pork and Bean Chili is here for you. It’s packed with savory ground pork, a medley of beans, and a deeply-flavored, spiced tomato base that’s utterly satisfying. This chili isn’t just easy; it’s a feel-good meal that'll warm you from the inside out.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 lb ground pork
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup chicken or beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, diced avocado

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 7-9 minutes. Drain any excess fat and set the pork aside.

  2. Step 2

    Add chopped onion and bell peppers to the same pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute more, until fragrant.

  3. Step 3

    Return the cooked pork to the pot. Stir in the crushed tomatoes, diced tomatoes (with their liquid), kidney beans, black beans, and broth.

  4. Step 4

    Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes (or longer for deeper flavor), stirring occasionally. Season with salt and black pepper to taste.

  5. Step 5

    Ladle hot chili into bowls and serve with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or diced avocado.

Tips

  • This chili tastes even better the next day, so it's a great make-ahead meal.
  • For a thicker chili, remove the lid for the last 15 minutes of simmering.

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