Pork and Pinto Bean Chili
Pork and pinto bean chili turns lean pork tenderloin, canned beans, diced tomatoes, and warm chili spices into a hearty one-pot dinner in about 30 minutes. It tastes rich and cozy, but it stays simple enough for a busy weeknight.
This recipe fits a budget-friendly kitchen because it stretches one pound of pork with affordable pinto beans and pantry spices. The pork brings lean protein, the beans add fiber, and the tomatoes create a thick chili base without extra fuss.
Why You’ll Love This Recipe
- Big chili flavor: Chili powder, cumin, smoked paprika, and tomatoes make the broth warm, savory, and bold.
- Tender pork bites: Pork tenderloin cooks fast and stays juicy when simmered gently.
- Pantry friendly: Canned beans and canned tomatoes keep the ingredient list simple and affordable.
- Quick comfort food: You get a thick bowl of chili without a long simmer.
Fabian’s Budget Tip: If pork tenderloin is not on sale, use diced pork loin chops instead. They are often cheaper and still cook quickly. You can also add a second can of pinto beans to stretch the chili into more servings.
Ingredients (Serves 4)
- 1 tablespoon neutral oil, 15 ml
- 1 pound pork tenderloin, diced into bite size pieces, 450 g
- 1 can pinto beans, drained and rinsed, 15 ounces, 425 g
- 1 can diced tomatoes with juices, 14.5 ounces, 411 g
- 1 cup low sodium chicken broth or water, 240 ml
- 1 tablespoon chili powder, about 8 g
- 1 teaspoon ground cumin, about 2 g
- 1 teaspoon smoked paprika, about 2 g
- 1 half teaspoon garlic powder, about 1.5 g
- 1 half teaspoon onion powder, about 1.5 g
- 1 half teaspoon fine salt, plus more to taste, about 3 g
- 1 quarter teaspoon black pepper, about 1 g
Step-by-Step Instructions
1. Dice and Season the Pork
Pat the pork dry with a paper towel, then cut it into small bite size cubes. Season it with salt and black pepper. Dry pork browns better, so do not skip this quick step.
2. Sauté the Pork
Heat the oil in a medium pot over medium high heat. Add the pork in a single layer. Let it sizzle until the edges turn golden brown, about 3 to 4 minutes. Stir once or twice so the pork gets color on more than one side. It does not need to cook through yet.
3. Bloom the Chili Spices
Add the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir for about 30 seconds. The pork should look coated in deep red seasoning, and your kitchen should smell warm, smoky, and savory.
4. Add Beans, Tomatoes, and Broth
Pour in the pinto beans, diced tomatoes with their juices, and chicken broth or water. Scrape the bottom of the pot with a spoon to lift up the browned bits. Those bits add rich flavor to the chili.
5. Simmer Until Thick and Cozy
Bring the chili to a gentle bubble, then reduce the heat to medium low. Simmer uncovered for 15 to 18 minutes. Stir now and then. The chili is ready when the sauce thickens, the pork feels tender, and the tomatoes have softened into the broth.
6. Taste and Serve
Taste the chili and add more salt if needed. Let it rest for 5 minutes before serving. The short rest helps the broth settle and gives the beans time to soak up more spice.
Expert Troubleshooting & FAQs
Can I use a different cut of pork?
Yes. Pork loin chops work well if you dice them small. Pork shoulder also works, but it needs a longer simmer because it has more connective tissue.
Why is my chili too thin?
Simmer it uncovered for a few more minutes. For a thicker texture, mash a few spoonfuls of pinto beans against the side of the pot, then stir them back into the chili.
Can I make this chili spicier?
Yes. Add a pinch of cayenne pepper or a chopped jalapeño with the spices. Start small, then taste near the end so the heat stays balanced.
Can I use canned chili beans instead of pinto beans?
Yes, but canned chili beans often come in a seasoned sauce. Use less salt at first, then adjust after the chili simmers.
Estimated Nutritional Facts per Serving
- Calories: about 305
- Protein: about 31 g
- Carbs: about 25 g
- Fats: about 9 g
Pork and Pinto Bean Chili
Ingredients
- 1 tablespoon neutral oil, 15 ml
- 1 pound pork tenderloin, diced into bite size pieces, 450 g
- 1 can pinto beans, drained and rinsed, 15 ounces, 425 g
- 1 can diced tomatoes with juices, 14.5 ounces, 411 g
- 1 cup low sodium chicken broth or water, 240 ml
- 1 tablespoon chili powder, about 8 g
- 1 teaspoon ground cumin, about 2 g
- 1 teaspoon smoked paprika, about 2 g
- 1 half teaspoon garlic powder, about 1.5 g
- 1 half teaspoon onion powder, about 1.5 g
- 1 half teaspoon fine salt, plus more to taste, about 3 g
- 1 quarter teaspoon black pepper, about 1 g
Instructions
- 1. Dice and Season the Pork. Pat the pork dry with a paper towel, then cut it into small bite size cubes. Season it with salt and black pepper. Dry pork browns better, so do not skip this quick step.
- 2. Sauté the Pork. Heat the oil in a medium pot over medium high heat. Add the pork in a single layer. Let it sizzle until the edges turn golden brown, about 3 to 4 minutes. Stir once or twice so the pork gets color on more than one side. It does not need to cook through yet.
- 3. Bloom the Chili Spices. Add the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir for about 30 seconds. The pork should look coated in deep red seasoning, and your kitchen should smell warm, smoky, and savory.
- 4. Add Beans, Tomatoes, and Broth. Pour in the pinto beans, diced tomatoes with their juices, and chicken broth or water. Scrape the bottom of the pot with a spoon to lift up the browned bits. Those bits add rich flavor to the chili.
- 5. Simmer Until Thick and Cozy. Bring the chili to a gentle bubble, then reduce the heat to medium low. Simmer uncovered for 15 to 18 minutes. Stir now and then. The chili is ready when the sauce thickens, the pork feels tender, and the tomatoes have softened into the broth.
- 6. Taste and Serve. Taste the chili and add more salt if needed. Let it rest for 5 minutes before serving. The short rest helps the broth settle and gives the beans time to soak up more spice.
