Italian Weeknight Pork Chili

• 1 pound ground pork
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• Salt and pepper to taste
• Grated Parmesan for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add the ground pork and cook until browned, breaking it into small pieces.
3. 3 Stir in the onion, garlic, and bell pepper, cooking until softened.
4. 4 Add the kidney beans, crushed tomatoes, tomato sauce, chicken broth, oregano, basil, smoked paprika, and sugar.
5. 5 Season with salt and pepper to taste.
6. 6 Bring to a boil, then reduce heat and simmer for 30 minutes.
7. 7 Serve hot with a sprinkle of grated Parmesan.

Equipment

• Large pot

Variations

• Add diced zucchini or mushrooms for extra veggies.
• For a spicier kick, toss in some crushed red pepper flakes.

Substitutions

• Use ground beef if pork isn't your thing.
• Substitute vegetable broth for a vegetarian option.

Pairings

• Pairs well with garlic bread or a simple green salad.

Nutrition

Tips

• For extra flavor, sauté the vegetables before adding the pork.
• Feel free to add a splash of red wine for depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat.

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

Serving Suggestions

• Serve with crusty bread or a side salad.
• Top with a dollop of sour cream or a sprinkle of fresh parsley.

FAQ