Dinner,  Food,  Pork,  Slow Cooker,  Soup

No Bean Pork Chili Recipe

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.

This no bean pork chili recipe is easy a versatile, easy-to-make comfort food!

Except once, right after I met my husband.

It’s when I found out he doesn’t like beans. ANY beans.

This no bean pork chili recipe is easy a versatile, easy-to-make comfort food!

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 easy a versatile, easy-to-make comfort food!

This no bean pork chili recipe is super versatile, and feeds an army if you double (or triple!!) the recipe.

I’ve used a mixture of pork and beef instead of just pork, I’ve used a slow cooker instead of a Dutch oven. You could even make Instant Pot chili!

Chili for the win!

Check out some of my other chili recipes here:

No Bean Pork Chili

No Bean Pork Chili

Yield: 4 to 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This no bean pork chili recipe is easy a versatile, easy-to-make comfort food!

Ingredients

  • 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

Optional garnish:

  • Sour cream
  • Shredded or cubed cheddar cheese
  • Chopped green onions
  • Diced avocado

Instructions

  1. Heat the olive oil in a Dutch oven or deep cooking pot with a tight fitting lid over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the bay leaves and serve immediately with garnishes like sour cream, cheddar cheese, chopped green onions and avocado.

Notes

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!

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

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

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