This no bean pork chili recipe is easy a versatile, easy-to-make comfort food! I’ve made chili dozens of ways, dozens.
Ground beef, beef cubes, lots of veggies, hardly any veggies, thinner, thicker, but never any beans.
Except once, right after I met my husband.
It’s when I found out he doesn’t like beans. ANY beans.
Well, except maybe jelly beans. Ha-ha.
So my chili remains bean-less, which is a shame because I love beans! Oh well.
No Bean Pork Chili Recipe
This no bean pork chili recipe is super versatile, and feeds an army if you double (or triple!!) the recipe.
Chili for the win!
Check out some of my other chili recipes here:
- Instant Pot White Chicken Chili
- Instant Pot Chili
- Slow Cooker Black Bean Chicken Chili
- Slow Cooker Chili—Texas Twist
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon garlic salt
- 1 tablespoon dried parsley
- 2 bay leaves
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 14.5-oz cans petite diced tomatoes
- 2 tablespoons tomato paste
- 1 14.5-oz can chicken broth
- 3 tablespoons chili powder
- Sour cream
- Shredded or cubed cheddar cheese
- Chopped green onions
- Diced avocado
- Heat the olive oil in a Dutch oven or deep cooking pot with a tight fitting lid over medium-high heat.
- Add the onions and sauté them until they’re soft and translucent, about five minutes, and then add the garlic, and continue cooking everything for another minute.
- Next, add the pork and break it up so that it browns evenly. Sprinkle the pork with 2 tablespoons of chili powder, the garlic salt and the pepper, and continue sautéing until it’s cooked through, about 10 minutes. Drain the pork mixture, and then add it back into the Dutch oven.
- Stir the tomato paste into the pork mixture, and then add the diced tomatoes, chicken broth, Kosher salt, parsley, bay leaves and 1 tablespoon of chili powder. Bring the mixture to a boil, then cover and reduce the heat to keep it at a simmer for 30 to 40 minutes.
- Remove the bay leaves and serve immediately with garnishes like sour cream, cheddar cheese, chopped green onions and avocado.
Leftovers reheat well for up to a week from the fridge. Store them in the freezer (I like zip top freezer bags laid flat) if you'd like to use leftovers longer!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 2208mgCarbohydrates: 13gFiber: 6gSugar: 5gProtein: 28g