Campfire Pinto Bean and Pork Chili

A robust, quick-cooking chili featuring lean ground pork and tender pinto beans in a spiced tomato base, perfect for a cozy and satisfying meal, served with a side of whole wheat pita.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.16/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• comfort food
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 0.5 yellow onion (medium, chopped)
• 1 bell pepper (chopped)
• 2 clove garlic (minced)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 2 can pinto beans (15 ounce, rinsed and drained)
• 1 cup beef broth
• 2 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 whole wheat pita breads

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground pork and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the yellow onion, bell pepper, and minced garlic to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, rinsed and drained pinto beans, low-sodium beef broth, chili powder, ground cumin, dried oregano, salt, and black pepper.
4. Bring the chili to a simmer, then reduce heat to low, cover, and let cook for at least 5-7 minutes to allow the flavors to meld. Stir occasionally.
5. Serve the hot chili with warm whole wheat pita bread for dipping.

Nutrition (per serving)

• Calories: 685
• Protein: 38.3 g
• Carbohydrates: 70.8 g
• Fat: 24.9 g
• Fiber: 13.6 g
• Sodium: 1783 mg
• Saturated Fat: 7.5 g
• Sugar: 8 g
• Cholesterol: 75 mg