White Bean Green Chili with Ground Pork
Cozy up with a bowl of hearty and flavorful White Bean Green Chili with Ground Pork, a comforting twist on classic chili that’s perfect for busy weeknights. This dish combines tender ground pork, creamy white beans, and smoky poblano peppers with the zesty kick of diced green chiles and earthy spices like cumin and smoked paprika for a deeply satisfying flavor. It’s a one-pot recipe that’s ready in just 45 minutes, making it both quick and easy to prepare. A touch of fresh cilantro and a squeeze of lime juice brighten each bowl, while the chicken broth creates a rich, savory base perfect for dipping crusty bread or topping with shredded cheese. Ideal for a family dinner or meal prep, this chili hits all the right notes—comforting, nutrient-packed, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 lb ground pork
- 2 cups white beans (cannellini or Great Northern), cooked and rinsed
- 4 oz green chiles, diced (canned or fresh)
- 1 medium onion, finely chopped
- 1 poblano pepper, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup cilantro, chopped (plus extra for garnish)
- 1 lime, cut into wedges
- 2 tbsp olive oil
Instructions
Heat a large pot or Dutch oven over medium heat and add olive oil.
Once the oil is hot, add the ground pork and cook, breaking it up with a spatula, until browned, about 6-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the chopped onion and diced poblano pepper. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the ground cumin, oregano, smoked paprika, salt, and black pepper. Cook the spices with the vegetables for 30 seconds to release their aroma.
Return the cooked ground pork to the pot, along with the diced green chiles, white beans, and chicken broth. Stir to combine.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes, allowing the flavors to meld together.
Stir in the chopped cilantro just before serving, reserving some for garnish.
Adjust the seasoning with additional salt or lime juice, if needed.
Serve the chili hot, garnished with extra cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1840 mg | 39% | |
*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.
