Spicy Pork and Black Bean Chili
Get ready to elevate your chili game with this hearty and flavorful Spicy Pork and Black Bean Chili! This satisfying recipe combines tender ground pork, smoky chipotle peppers in adobo sauce, and bold spices like chili powder, cumin, and smoked paprika for a deep, complex heat. Nutrient-packed black beans and a rich tomato base make it as comforting as it is nourishing. Perfect for a cozy weeknight dinner or game day gathering, this one-pot dish comes together in under an hour and is topped off with fresh cilantro and a zesty squeeze of lime. Serve it with your favorite garnishes—shredded cheese, sour cream, or avocado—for a customizable, crowd-pleasing meal. Whether you’re a chili enthusiast or looking for a new twist on a classic, this robust recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 minced garlic cloves
- 2 chopped chipotle peppers in adobo sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 15 ounces can of diced tomatoes
- 8 ounces can of tomato sauce
- 1 cup low-sodium chicken broth
- 15 ounces, drained and rinsed canned black beans
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground pork and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Season with a pinch of salt and black pepper. Remove the pork from the pot and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté until softened, about 5 minutes.
Stir in the minced garlic, chipotle peppers, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant.
Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir well to combine.
Return the cooked pork to the pot, and bring the mixture to a simmer. Lower the heat and cook uncovered for 20 minutes, stirring occasionally.
Add the black beans and cook for an additional 10 minutes, allowing the flavors to meld together.
Taste the chili and adjust seasoning with salt and black pepper, if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Optional toppings include shredded cheese, sour cream, or avocado slices.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1307 mg | 28% | |
*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.
