Pork and Black Bean Chili
Warm up your kitchen with this hearty and flavor-packed Pork and Black Bean Chili, a comforting one-pot meal bursting with bold spices and wholesome ingredients. Made with ground pork, tender black beans, and fire-roasted diced tomatoes, this chili achieves the perfect balance of smoky, savory, and slightly sweet flavors. A blend of chili powder, cumin, paprika, and oregano infuses depth into every bite, while fresh garlic, onion, and red bell pepper add vibrant, aromatic layers. Ready in just one hour, this easy-to-make dish is perfect for weeknight dinners or meal prepping. Serve it piping hot with your choice of garnishes like fresh cilantro, sour cream, and shredded cheddar cheese—or enjoy it with cornbread or rice for a complete, satisfying meal. A must-try for chili lovers and comfort food enthusiasts!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups black beans (cooked or canned, drained and rinsed)
- 1 large onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1.5 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground pork to the pot. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until the pork is browned and fully cooked.
Stir in the chili powder, cumin, paprika, oregano, kosher salt, and black pepper. Cook for an additional 1-2 minutes to toast the spices.
Add the tomato paste and mix well to coat the ingredients. Cook for 2 more minutes.
Pour in the fire-roasted diced tomatoes (with their juices) and the chicken or vegetable broth. Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
Add the black beans to the pot and simmer for an additional 10 minutes to heat through and meld the flavors.
Taste the chili and adjust seasoning with additional salt or pepper if needed.
Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Serve hot with crusty bread, cornbread, or over rice for a complete meal.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
