Smoky Pork and White Bean Chili

IngredientsMeat, Beans, Vegetables
Day PartDinner, Lunch
Menu PartSoup
Cuisine TypeAmerican
Smoky Pork and White Bean Chili

Try this unique twist on chili. This recipe includes an arsenal of spices, sauces and seasonings to layer flavors. 


1 1/2 lb. pork loin roast or shoulder, cut into 3/4-in. cubes
8 oz. thick-cut bacon, sliced crosswise into 1/4-in. strips
1 large onion, cut in 1/2-in. dice
2 tbsp. chili powder
1 tbsp. smoked paprika
2 cans (14 1/2 oz. each) diced fire-roasted tomatoes
1 1/2 cups water
2 cans (15 oz. each) cannellini beans, drained
1/2 cup sour cream, optional
2 scallions, thinly sliced, optional


  1. In large saucepan or small stockpot over med. heat, cook bacon 8 to 10 min. until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels, and set aside.
  2. Add onion to bacon drippings; cook 2 min., stirring occasionally. Increase heat to med.-high; add pork. Cook, stirring occasionally, 6 to 8 min., until onions are crisp-tender.
  3. Stir in chili powder and paprika. Add tomatoes (with their juices) and water. Bring to a boil; reduce heat to a simmer, and cook 35 to 45 min. until pork is tender, stirring occasionally.
  4. Stir in beans and about two-thirds of the bacon; cook about 10 min. or until heated through, stirring occasionally. Add salt to taste.
  5. To serve, spoon chili into bowls and garnish with the remaining bacon, sour cream and scallions.

Latest Recipes

View More