The whole family is going to love this hearty ground pork chili recipe. It’s super easy to make and you can adjust the spice level to suit everyone’s taste, even the picky eaters! Plus, you can whip it up in under 30 minutes.
Winter is the perfect time for chili, although we love it year-round here in Texas where chili cook-offs are a big deal! Chili is comforting and filling, great on its own or with sides like rice, tortilla chips, or gluten-free cornbread. It’s especially satisfying on a cold day.
Ground pork has a rich flavor that pairs perfectly with the spices and seasonings in this recipe. You can make this chili with a variety of ingredients like beans, vegetables, and different types of chili peppers, giving you lots of flexibility for flavor and texture.
This chili also freezes well, making it easy to have on hand for quick meals. Just thaw it in the microwave or on the stovetop. I love to freeze single-serve portions so they’re ready whenever I need them. Serve it with gluten-free rolls, Paleo biscuits, or gluten-free focaccia bread to soak up all the delicious juices.
Stored in an airtight container, this chili will keep for up to 4 days in the refrigerator. Enjoy your homemade ground pork chili!
Ground Pork Chili Recipe
Ingredients
- 1 pound Ground pork
- 1 large Onion diced
- 2 Carrots diced
- 2 cloves Garlic minced
- 1-3 tbsp Hatch green chiles depending on how spicy you like it
- 1 28- ounce can of Peeled tomatoes
- 2 cans Kidney beans drained and rinsed
- 2 tsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Chipotle chile powder
- 1 tbsp Oil I used avocado oil
Instructions
- In a pot, add the oil and let it warm for 2 minutes on medium heat.
- Add the diced onion, carrots, garlic, and ground pork. Cook until the pork is browned.
- Add the rest of the ingredients, cover, and bring to a boil.
- Reduce the heat and continue to simmer for an additional 20-30 minutes.
- Top with cheddar, scallions, sour cream, or anything else you like.
Notes
- You can use any ground meat in this recipe.
- You can use black, pinto, or kidney beans.
- This chili will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 265Â kcal |
| Carbohydrates | 11g |
| Protein | 16g |
| Fat | 20g |
| Cholesterol | 55mg |
| Sodium | 667mg |
| Calcium | 70mg |
Can I Use a Different Type of Meat?
Yes, you can use any ground meat such as beef, turkey, or chicken instead of ground pork. The recipe is flexible and will still taste delicious with different types of meat.
How Long Can I Store the Leftover Chili?
You can store the leftover chili in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 4 months. Just thaw and reheat when you’re ready to enjoy it again.
