introduction
This smoky white bean chili with pork is warm, simple, and full of flavor. It cooks in one pot and uses pantry staples like canned beans and tomatoes. If you like chili with a smoky twist, this recipe is easy to try. For a different side, see a simple chili corn casserole with polenta that pairs well.
why make this recipe
This chili is quick and filling. It uses ground pork for a mild, rich base and smoked paprika for that deep flavor. You can make it on a weeknight and enjoy leftovers the next day.
how to make Smoky White Bean Chili With Pork
Ingredients :
- 1 lb. ground pork sausage
- 2 garlic cloves, minced
- 1 red onion, chopped
- 2 teaspoons ground cumin
- 1 tablespoon smoked Spanish paprika
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup red wine
- 2 14 oz. cans fire roasted tomatoes with garlic
- 2 14 oz. cans white beans
- 1 14 oz. can hominy
- sour cream
Directions :
- Brown the ground pork sausage in a large pot.
- Drain excess fat from the pot.
- Add the chopped red onion and minced garlic to the pork.
- Sauté over medium-high heat until the onion is translucent, about 3 minutes.
- Add cumin, smoked paprika, chili powder, salt, and pepper and sauté for 1 minute.
- Pour in the red wine and cook for 5 minutes to reduce.
- Add the fire roasted tomatoes, white beans, and hominy to the pot.
- Cover and cook over medium-low heat for about 15 minutes.
- Top bowls with sour cream and serve.
how to serve Smoky White Bean Chili With Pork
Serve hot in bowls. Add a dollop of sour cream on top. You can also add shredded cheese, chopped cilantro, or lime wedges if you like.
how to store Smoky White Bean Chili With Pork
Let the chili cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave until warm. You can freeze the chili for up to 3 months in a freezer-safe container.
tips to make Smoky White Bean Chili With Pork
– Use smoked Spanish paprika for a true smoky taste.
– Drain the excess fat well to keep the chili from being greasy.
– Taste and adjust salt and pepper at the end.
– Use low-sodium canned beans and tomatoes if you watch salt.
variation (if any)
You can swap ground pork for ground turkey or chicken. For more heat, add a diced jalapeño or a pinch of cayenne. For a vegetarian version, skip the pork and use extra beans and vegetables.
FAQs
Q: Can I make this chili in a slow cooker?
A: Yes. Brown the pork and sauté the onion and garlic, then add everything to a slow cooker. Cook on low for 4–6 hours.
Q: Is hominy necessary?
A: No. Hominy adds texture and flavor, but you can leave it out or replace it with extra beans.
Q: How do I make the chili less spicy?
A: Use less chili powder and skip any extra hot peppers. The smoked paprika gives flavor without much heat.
Q: Can I use fresh tomatoes instead of canned?
A: You can, but cook them longer and add a bit of tomato paste for depth.
Conclusion
This smoky white bean chili with pork makes a simple, satisfying meal you can trust for busy nights and cold days. For the original recipe inspiration and details, see the Smoky White Bean Chili with Pork Recipe – Pinch of Yum.