Pork Loin Chili
Hearty, bold, and packed with robust flavor, this Pork Loin Chili takes classic chili to the next level by swapping in tender, perfectly seared pork loin for a protein-rich twist. Simmered to perfection in a medley of diced tomatoes, savory spices like smoked paprika and cumin, and nutrient-packed kidney and black beans, this chili is a comforting one-pot masterpiece. Bell peppers and onions lend a subtle sweetness, while optional toppings like fresh cilantro, sour cream, and shredded cheddar cheese let you customize each bowl to your liking. Ready in under two hours with just 20 minutes of prep time, this 6-serving dish is perfect for cozy dinners or game-day gatherings. Whether you're craving a warm, satisfying meal or looking to impress guests with a chili that's anything but ordinary, this pork loin creation is your ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces kidney beans
- 15 ounces black beans
- 2 cups chicken broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 0.25 cup fresh cilantro (for garnish)
- 0.5 cup sour cream (optional)
- 0.5 cup shredded cheddar cheese (optional)
- 4 pieces lime wedges (optional)
Instructions
Start by cutting the pork loin into bite-sized cubes. Set aside.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
Once the oil is hot, add the pork loin cubes and sear for 2-3 minutes on each side until browned. Remove the pork and set aside.
Dice the onion and mince the garlic. Core and chop the red and green bell peppers into small pieces.
In the same pot, add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the chopped bell peppers to the pot and cook for 4-5 minutes until they start to soften.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook the spices for 1-2 minutes to bloom the flavors.
Return the seared pork loin to the pot and stir to coat with the spice mixture.
Add the diced tomatoes, tomato paste, and chicken broth. Stir well to combine.
Drain and rinse the kidney beans and black beans. Add them to the pot and mix evenly.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 60-70 minutes, stirring occasionally to prevent sticking.
After the chili has simmered, taste and adjust the seasoning with more salt or spices if desired.
Serve hot in bowls, garnished with fresh cilantro, sour cream, shredded cheddar cheese, and lime wedges, if desired.
Nutrition Facts
Calories |
4092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 8376 mg | 364% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 56.1 g | ||
| Protein | 328.6 g | 657% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1680 mg | 129% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 9043 mg | 192% | |
*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.
