Pork Chili

Name: Pork Chili
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 5 cups
Ingredients: ½ pound lean pork (ground or small cubes)1 cup diced onion1 teaspoon cumin2 teaspoons chili powder¼ teaspoon pepper1 teaspoon garlic powder1 teaspoon oregano1 can (15 ounces) beans; drained and rinsed (any type)1 cup corn; fresh; frozen; or canned; drained and rinsed2 cups low-sodium broth1 cup (8-ounce can) diced green chiles

This pork and bean chili recipe is great for a hearty weekday meal.

Video

Medium bowl of pork, bean and vegetable soup.

Prep time: 15 minutes
Cook time: 20 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

½ pound lean pork (ground or small cubes)

1 cup diced onion

1 teaspoon cumin

2 teaspoons chili powder

¼ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon oregano

1 can (15 ounces) beans, drained and rinsed (any type)

1 cup corn, fresh, frozen, or canned, drained and rinsed

2 cups low-sodium broth

1 cup (8-ounce can) diced green chiles

Directions

Wash hands with soap and water.
In a large saucepan, brown pork with onion. Stir in cumin, chili powder, pepper, garlic powder and oregano.
Add beans, corn, broth and green chilies. Bring to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes.
Refrigerate leftovers within 2 hours.

Notes

Try adding cilantro on top for more flavor.
Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Featured in a Food Hero Monthly

Comments

Submitted by ainsleybeck on Sun, 02/25/2024 - 19:01

I tried this Pork Chili recipe with some friends. The overall consensus was that it was good, but to definitely drain the pork after cooking it (we did not do this since the recipe did not call for it). Adding some more spices also was suggested. It's a good recipe overall, I would recommend!

Submitted by AngMath on Fri, 01/31/2020 - 14:02

My family loves this recipe! I always make a double batch for our family of 5. I add extra oregano and cumin to taste and often stir in pumpkin puree or cubed butternut squash to give us our beta-carotene. Diced avocado is a nice topping for this chili.