Easy Pork Chili

Name: Easy Pork Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound of ground pork; 3 garlic cloves (minced); 1/4 cup diced sweet onion; 1 large red pepper bell pepper (seeds removed, chopped); 1 jalapeño (seeds removed, chopped {optional for spice}); 3 tablespoons chili powder; 1 1/2 teaspoons cumin; 1/2 teaspoon paprika; 1 teaspoon oregano; 1/2 teaspoon cayenne red pepper {optional for spice}; 1- 15 ounce can of black beans (drained and rinsed); 1 - 15 ounce can of pinto beans (drained and rinsed); 2 - 15 ounce cans of diced tomatoes; 1 - 6 ounce tomato paste; 1 - 15 ounce can of corn (drained and rinsed); Salt and pepper to taste

This easy pork chili is thick, hearty and ready in about an hour on the stove or 5 to 6 hours in the slow cooker. It's made with ground pork, black and pinto beans, bell pepper, corn and a bold blend of chili powder, cumin and paprika. Brown the pork, toast the spices, and let it simmer into a rich, comforting chili. It's perfect for busy weeknights and game day, and it freezes beautifully for easy meals later.

Prep15 min
Cook1 hr
Total1 hr 15 min
Makes6 servings
Calories379

Ingredients

6 servings

2 tablespoons olive oil
1 pound of ground pork
3 garlic cloves (minced)
1/4 cup diced sweet onion
1 large red pepper bell pepper (seeds removed, chopped)
1 jalapeño (seeds removed, chopped {optional for spice})
3 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon cayenne red pepper {optional for spice}
1- 15 ounce can of black beans (drained and rinsed)
1 - 15 ounce can of pinto beans (drained and rinsed)
2 - 15 ounce cans of diced tomatoes
1 - 6 ounce tomato paste
1 - 15 ounce can of corn (drained and rinsed)
Salt and pepper to taste

Method

1
Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño and cook for 3 minutes.
2
Add the garlic and ground pork and cook, breaking up the pork, until no pink remains, about 6 to 8 minutes. Spoon off the extra fat, leaving about 1 tablespoon in the pot.
3
Stir in the chili powder, cumin, paprika, oregano and cayenne and cook for 1 minute until fragrant.
4
Add the beans, undrained diced tomatoes, tomato paste, corn, salt and pepper. Bring to a simmer, then lower the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
5
Taste and adjust the seasoning. Serve with your favorite toppings like cilantro, cheese, sour cream and red onion.
6
Follow steps 1 to 3 above in a large skillet.
7
Transfer the pork mixture to the slow cooker and add the remaining ingredients. Stir to combine.
8
Cook on low for 5 to 6 hours or high for 3 to 4 hours. Taste, adjust the seasoning and serve with your favorite toppings.

Notes

Liquid: Don't drain the diced tomatoes. For a thinner chili, add 1/2 to 1 cup chicken or vegetable broth. Slow cooker: Brown the pork, veggies and spices in a skillet first, then cook on low 5 to 6 hours or high 3 to 4 hours. Spice level: For a milder chili, skip the jalapeño and cayenne. For more heat, keep the jalapeño seeds or add a chipotle pepper. Storage: Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight and reheat on the stove. Lighter option: Use lean ground pork and top with Greek yogurt.