Last updated on September 12, 2020 by Liza Hawkins
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.
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:
- Instant Pot White Chicken Chili
- Instant Pot Chili
- Slow Cooker Black Bean Chicken Chili
- Slow Cooker Chili—Texas Twist
No Bean Pork Chili
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
- 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.
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!
Recommended Products
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Qimh Collapsible Colander Set of 3 Round Silicone Kitchen Strainer Set - 2 pcs 4 Quart and 1 pcs 2 Quart- Perfect for Draining Pasta, Vegetable and fruit (green,blue, purple) -
OXO Good Grips 3-Piece Everyday Cutting Board Set,Multicolor,One Size -
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black -
Instant Pot Lux 6-in-1 Electric Pressure Cooker, Sterilizer Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer, 6 Quart, 12 One-Touch Programs -
Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker With Temperature Probe, Lid Lock, Stainless Steel (33969A)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 457Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 2208mgCarbohydrates: 13gFiber: 6gSugar: 5gProtein: 28g
Hey thanks for sharing the recipe. It seems to be delicious.
I’ve always been a fan of chili con carne, but honestly, I also put aside those beans. So thank you for saving me from doing them. I’ll definitely try your recipe.