Italian Smoky Pork and Bean Chili

• 1 pound ground pork
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 cups chicken broth
• Grated Parmesan cheese for serving

Steps

1. 1 Heat a large pot over medium heat. Add the ground pork and cook until browned, breaking it into crumbles.
2. 2 Remove the pork and drain excess fat. Add the onion, garlic, and bell pepper to the pot and cook until softened.
3. 3 Stir in the cooked pork, beans, crushed tomatoes, tomato paste, smoked paprika, oregano, thyme, salt, pepper, bay leaf, and chicken broth.
4. 4 Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
5. 5 Remove the bay leaf before serving.
6. 6 Ladle into bowls and top with grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add a splash of red wine for extra richness.
• Include a diced zucchini or carrot for extra veggies.

Substitutions

• Use ground beef or a mix of pork and beef if preferred.
• Substitute vegetable broth for chicken broth to make it vegetarian.

Pairings

• Pairs well with garlic bread or a crisp side salad.

Nutrition

Tips

• For extra depth of flavor, sauté the vegetables in a bit of bacon fat before adding the pork.
• This chili tastes even better the next day, allowing the flavors to meld.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread or a simple green salad for a complete meal.

FAQ