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easy homemade chili with beans topped with grated cheese and fresh herbs in a white bowl

Easy Pork Chili Recipe

This easy pork chili recipe is made in one pot with ground pork, beans, and spices for a rich, hearty meal. A simple stovetop chili that’s perfect for busy weeknights.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

Chili Base & Aromatics:

  • 3 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 teaspoon salt
  • 1 red bell pepper diced
  • 3 cloves garlic minced

Meat & Spices:

  • 500 g ground pork
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 tablespoon ground cumin

Tomato Base & Liquids:

  • 1 tablespoon all-purpose flour
  • 2 tablespoon tomato paste
  • 500 g passata
  • 50 ml white wine
  • 300 ml chicken broth

Beans & Seasoning:

  • 2 can kidney beans 15 oz / 400 g each can, drained and rinsed 
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For Serving:

  • Sour cream
  • Shredded cheese
  • Chopped fresh cilantro/coriander

Instructions

  • Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat, add the chopped onion with 1 teaspoon salt, and cook until softened, about 5 minutes.  
  • Add the diced red bell pepper and cook for another 4 minutes until softened, then stir in the minced garlic and cook for 1 minute until fragrant.  
  • Add 1 lb (500 g) ground pork, breaking it up as it cooks, and cook until browned, about 6–7 minutes.  
  • Stir in 1 teaspoon paprika, 1 teaspoon chili powder, and 1 tablespoon ground cumin, cooking briefly to toast the spices.  
  • Add 1 tablespoon all-purpose flour and cook for 2 minutes, stirring constantly.  
  • Stir in 2 tablespoons tomato paste and 2 cups (500 g) passata, mixing well, and cook for 5 minutes.  
  • Add the bay leaf and 1 teaspoon dried oregano, pour in ¼ cup (50 ml) white wine, and let it simmer for 2–3 minutes to cook off the alcohol.
  • Season with 1 teaspoon granulated sugar, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper, then add the kidney beans and pour in 1¼ cups (300 ml) chicken broth.  
  • Cover and simmer on low heat for 15 minutes, stirring occasionally, until the chili thickens and the flavors develop.  
  • Taste and adjust seasoning if needed, then serve hot with sour cream, shredded cheese, and chopped fresh cilantro/coriander. 

Notes

Brown the Pork Well: I like to let the pork brown properly before adding the liquids because it gives the chili a deeper base.  
Cook the Flour Through: Letting the flour cook for a couple of minutes is something I always do, so the sauce stays smooth and not heavy.  
Keep the Simmer Gentle: I find that a low simmer helps everything thicken without drying out the meat.  
Storage Tip: Leftovers usually taste even better the next day, so I keep them in the fridge for up to 3 days. 

Nutrition

Calories: 459kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 849mg | Potassium: 1096mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1364IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 6mg