Pork Chili
This Pork Chili is the perfect winter comfort food. Made with a richly seasoned broth and a mix of pork and beef, this easy recipe packs a ton of flavor and requires very little work.
Servings: 7 servings
Calories: 391kcal
Ingredients
- 1/2 Tbsp. olive oil
- 16 oz. ground pork
- 16 oz. ground beef (96/3)
- 3 cloves fresh garlic minced
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 small yellow onion chopped
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. salt
- 2.5 cups low sodium beef broth
- 2 cans fire roasted tomatoes (14.5 oz. each)
- 2 Tbsp. tomato paste
- 1/2 cup pumpkin puree 150g
- 1 can Bush's Pinto Chili Beans, with sauce 16 oz.
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the olive oil, pork and beef and cook, breaking into bite-size pieces. When halfway cooked, add the garlic, red and green bell pepper and onion and continue cooking and stirring until the meat is browned through.
- Add the chili powder, cumin, paprika, salt and stir to combine. Pour in the broth, tomatoes and tomato paste. Bring to boil and then lower to simmer, cover and simmer for 1 to 1 ½ hours to allow the flavors to meld. Stir every so often.
- Remove the lid and add the pumpkin puree and beans with the sauce to the chili and stir to combine. Simmer for an additional 15-20 minutes to heat through.
- When ready to serve, serve with chopped red onions, cilantro or green onions, cheese or on it’s own.
Notes
- Adjust seasonings to taste, I like to add a little black pepper and hot sauce.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 500g | Calories: 391kcal | Carbohydrates: 29g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1683mg | Potassium: 954mg | Fiber: 9g | Sugar: 12g
