Spicy Pork Chili with Cumin Polenta

Nutriscore Rating: 73/100

Warm up your dinner table with this bold and satisfying Spicy Pork Chili with Cumin Polenta, a one-pot wonder that perfectly marries hearty, spiced meat with creamy, flavorful polenta. This comforting dish features tender ground pork simmered with smoky paprika, chili powder, and a kick of cayenne, balanced by sweet bell peppers, black beans, and tomatoes. The chili is served atop a velvety bed of cumin-infused polenta made with chicken broth, whole milk, and a sprinkle of sharp cheddar cheese for a rich, savory base. Ideal for cozy family dinners or meal-prep lunches, this recipe is easy to make yet loaded with vibrant textures and flavors. Finish it off with fresh cilantro, sour cream, or a splash of lime for a zesty garnish that brings everything together. Whether you're craving spice, creaminess, or ultimate comfort food, this dish delivers on all fronts!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

23 items

• 1 lb ground pork
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 28 oz canned diced tomatoes
• 2 tbsp tomato paste
• 15 oz canned black beans, rinsed and drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups chicken broth
• 1 cup yellow cornmeal
• 2 tbsp unsalted butter
• 1 tsp ground cumin (for polenta)
• 1 cup whole milk
• 0.5 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped
• sour cream (optional, for serving)
• lime wedges (optional, for serving)

📝 Instructions

11 steps

1. Heat a large pot or Dutch oven over medium heat. Add olive oil and ground pork. Cook until the pork is browned and fully cooked, breaking it apart with a wooden spoon, about 5-7 minutes. Remove the pork with a slotted spoon and set aside, leaving the fat in the pot.

2. Add the diced onion and red bell pepper to the pot. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Toast the spices for 30 seconds to release their flavors.

4. Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes until the paste deepens in color.

5. Return the cooked pork to the pot and add the canned diced tomatoes (including their juice) and black beans. Stir to combine.

6. Reduce the heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally.

7. While the chili simmers, prepare the polenta. In a medium saucepan, bring the chicken broth, whole milk, and a pinch of salt to a gentle boil over medium heat.

8. Gradually whisk in the yellow cornmeal, ensuring there are no lumps. Reduce the heat to low and cook, stirring often, until thick and creamy, about 15-20 minutes.

9. Stir in the butter, ground cumin, and shredded cheddar cheese into the polenta until melted and smooth. Adjust salt to taste.

10. Once the chili has finished simmering, taste for seasoning and adjust if necessary. Serve the chili hot over a bed of cumin polenta.

11. Garnish with chopped fresh cilantro, a dollop of sour cream, and a squeeze of lime juice, if desired.

Nutrition Facts

1 serving (771.1g)

Calories		889
% Daily Value*
Total Fat		50.9 g	65%
	Saturated Fat	19.3 g	96%
	Polyunsaturated Fat	1.5 g
Cholesterol		125 mg	42%
Sodium		1424 mg	62%
Total Carbohydrate		68.6 g	25%
	Dietary Fiber	15.4 g	55%
	Total Sugars	14.7 g
Protein		40.1 g	80%
Vitamin D		0.9 mcg	4%
Calcium		335 mg	26%
Iron		6.2 mg	34%
Potassium		1438 mg	31%

*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.

Source of Calories

Fat: 1836 cal (51.4%%)

Protein: 638 cal (17.9%%)

Carbs: 1100 cal (30.8%%)