Pork and Bean Chili with Cornbread

Name: Pork and Bean Chili with Cornbread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound ground pork (lean); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 2 tablespoon chili powder; 1 tablespoon ground cumin; 0.5 teaspoon dried oregano; 15 ounce tomato sauce; 14.5 ounce diced tomatoes (undrained); 1.5 cup beef broth; 15 ounce kidney beans (rinsed, drained); 15 ounce black beans (rinsed, drained); 1 teaspoon salt; 0.5 teaspoon black pepper; 8.5 ounce cornbread mix (plus ingredients per package directions); 0.5 cup shredded cheddar cheese; 0.25 cup fresh green onion (chopped)

A thick, savory chili packed with lean ground pork, beans, and a rich tomato base, perfectly seasoned and served with warm, sweet cornbread.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $3.29/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound ground pork (lean)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
2 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon dried oregano
15 ounce tomato sauce
14.5 ounce diced tomatoes (undrained)
1.5 cup beef broth
15 ounce kidney beans (rinsed, drained)
15 ounce black beans (rinsed, drained)
1 teaspoon salt
0.5 teaspoon black pepper
8.5 ounce cornbread mix (plus ingredients per package directions)
0.5 cup shredded cheddar cheese
0.25 cup fresh green onion (chopped)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground pork and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.
Pour in the tomato sauce, diced tomatoes, and beef broth. Bring the mixture to a simmer. Stir in the rinsed and drained kidney beans and black beans.
Reduce heat to low, cover, and simmer for at least 30-40 minutes, stirring occasionally, to allow the flavors to meld. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed.
While chili simmers, prepare the cornbread according to package directions. Bake as instructed, typically 20-25 minutes.
Ladle the hot chili into bowls and serve with warm cornbread. Garnish with shredded cheddar cheese and chopped fresh green onions, if desired.

Notes

Chili flavors deepen over time, making it excellent for leftovers. You can also make the chili in a slow cooker: brown pork and onions first, then combine all chili ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition (per serving)

Calories: 620
Protein: 42.1 g
Carbohydrates: 65.5 g
Fat: 20.2 g
Fiber: 15.3 g
Sodium: 1250 mg
Saturated Fat: 6.8 g
Sugar: 10.1 g
Cholesterol: 95 mg