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Chili with pork and beans topped with sour cream and cheese.

Chili with Pork and Beans

Chipotle Pork Chili Beans with tender chunks of pork, red and black beans in a thick, spicy sauce. Serve with fresh lime, cheddar cheese and sour cream.
5 from 19 votes
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Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 Servings
Calories: 419kcal
Author: Pat Nyswonger

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin or pork chops cut into ½-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large onion chopped
  • 3 cloves garlic crushed or minced
  • 3 tablespoons tomato paste
  • 1 cup cold tap water
  • 1 15-ounce can crushed tomatoes
  • 2 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 chipotle peppers in adobo sauce minced (don't use the whole can)
  • 2 15-ounce cans kidney beans, rinsed
  • 1 15-ounce can black beans
  • 4 ounces cheddar cheese grated
  • 2 limes cut into wedges
  • Fresh cilantro for garnish

Instructions

  • Heat the oil in a Dutch oven or large heavy-bottomed pot set over medium-high heat. Add half of the pork and season with half the salt and pepper. Sear the pork until browned, transfer to a plate and repeat with the remaining pork. Add more oil if needed.
  • Add onion and cook, stirring,until they begin to soften. Add the garlic and cook just until fragrant. In a small dish add the tomato paste and water and blend until smooth. Stir into the onion mixture and add the tomatoes, cumin, chipotle, and oregano (do not use the whole can of chipotle peppers. The recipe only calls for two peppers).
  • Return the seared pork to the pot and bring the mixture to a boil, then add the kidney and black beans to the mixture, stirring to combine. Reduce the heat to low and simmer for 25-30 minutes until the pork is tender.
  • To serve, ladle the chili into bowls and garnish with grated cheddar, lime wedges, and cilantro.

Notes

  • We used a pork tenderloin, other choices are shoulder, pork roast or chops.
  • Save the leftover chipotle peppers for another recipe. Scoop out the remaining peppers from the can and portion them into the cavities of an ice cube tray. After freezing, transfer them into a small covered container. They will keep for months in the freezer.

Nutrition

Serving: 1-1/2 Cups | Calories: 419kcal | Carbohydrates: 35g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 496mg | Fiber: 10g | Sugar: 4g