Pork Mixed Bean Chili
Packed with hearty ground pork, a medley of protein-rich beans, and bold, smoky spices, this Pork Mixed Bean Chili is a comforting one-pot meal perfect for weeknights or casual gatherings. This flavorful chili combines tender sautéed onions, red bell peppers, and garlic with perfectly seasoned pork, a trio of beans—black, kidney, and pinto—and layers of chili powder, cumin, and smoked paprika for a robust, savory kick. Simmered to perfection in a rich tomato and broth base, this dish is as nutritious as it is satisfying. Customize the heat with optional cayenne pepper, and garnish with fresh cilantro for a bright finish. Ready in just an hour, it's a versatile and crowd-pleasing meal, perfect served with cornbread, over rice, or on its own. Ideal for chili lovers looking for a hearty, flavor-packed twist!
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Recipe Information
Ingredients
- 1 lb ground pork
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef or chicken broth
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and red bell pepper and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground pork to the pot and cook, breaking it up with a spoon, until it is browned and no longer pink, about 7 minutes.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir well to combine, cooking for another 1-2 minutes.
Pour in the diced tomatoes (with their juices) and broth. Stir to combine and bring to a simmer.
Add the black beans, kidney beans, and pinto beans to the pot. Stir everything together.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the chili is too thick, add a bit more broth to reach your desired consistency.
Serve the chili hot, garnished with fresh cilantro if desired. Great with cornbread or over rice.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1027 mg | 22% | |
*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.
