Easy Pork Chili is the perfect fall meal packed with ground pork, beans, vegetables and rich spices. This chili can be made on the stove or in a slow cooker. It is so easy to make for a big crowd and great for tailgating season. You can even freeze this chili for later!
When fall and winter roll around I make chili and soups on repeat. This is my favorite time of year for chili and this pork chili recipe doesn’t dissapoint!
We love making this Chili Con Carne, Instant Pot Turkey Chili, this Instant Pot Pork Chili and this Slow Cooker Pork Pozole.
I love the fact you can modify chili to your tastes that day and it is an easy recipe for those busy days.
The Ohio Pork Council and I teamed up to create this Easy Pork Chili that is packed with ground pork along with rich spices, vegetables and beans. It is perfect for game day and one of my favorite chili recipe.
I love setting out a variety of garnishes including cilantro, cheese, sour cream, diced red onion and jalapeños. This Pork Chili will warm you up and is packed with protein to keep you feeling full.
I shared how to make this on the stove-top as well as in the slow cooker. If you have all day to let the chili cook I suggest doing it in the slow cooker.
It is so easy and it helps develop the flavors. If you don’t have as much time the stove-top works great too.
Recipe Ingredients:
- Pork: Ground pork adds protein to this chili dish along with flavor. I love using ground pork in all kinds of dishes from this Egg Roll in a Bowl to this Easy Thai Pork Stir-Fry to Pork Burgers.
- Beans: I added pinto and black beans to this chili. I like using pinto beans in chili and often forget about them. They are a nice soft bean with a mild flavor. They work great in soups and dips too!
- Vegetables: When I make chili I like to load it up with vegetables. Today’s recipe has bell peppers, onion, corn and diced tomatoes.
- Spices: Spices add so much flavor to chili recipes. My favorite spices to use, which I used in this recipe, are chili powder, cumin, paprika and cayenne pepper.
For exact ingredient amounts and instructions, see the full recipe card below.
Modifications for this Chili Recipe
- Beans: I use black beans and pinto beans in this chili but any beans work great. Some other ideas are red or light kidney beans, white beans or even chickpeas.
- Vegetables: I love loading my chili up with vegetables. This recipe uses bell peppers, corn, diced tomatoes and onion. Other vegetables I love adding are zucchini, green chilies, celery, poblanos and carrots.
- Grain: If you want to bulk up your chili add a grain like brown rice, quinoa or farro.
- Spices: Spices help take your chili to the next level. If you want a smoky flavor try add chipotle chili pepper or if you want more spice add extra cayenne red pepper. If you can get ahold of Mexican oregano try adding that instead of regular oregano.
- Pork: This is a ground pork chili but you could easily use leftover pulled pork for a pulled pork chili.
- Broth: If you like a thinner chili you can add chicken broth or vegetable broth. Try my homemade chicken stock.
- Tomato Sauce: Another way to thin chili is to add tomato sauce.
How to Make Pork Chili
While you can easily make this on the stove it is also an easy slow cooker pork chili recipe.
Step 1. Cook Pork: In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the ground pork and cook until browned.
Step 2. Add Ingredients to Crockpot & Cook: Add the ground pork to the slow cooker followed by all of the remaining ingredients and cook on low heat for 5 hours or high for 3-4 hours.
Step 3. Serve with Garnishes: Serve warm in soup bowls with your choice of favorite toppings like hot sauce, jalapeno pepper, green onions, sour cream, lime wedges, cheddar cheese and chopped red onion. I also like to serve with tortilla chips or corn chips.
What to Serve with Pork Chili
I like to serve with these Quick Pickled Red Onions or these Quick Pickled Vegetables.
Salads are also a great addition to a meal with chili. Try this Mexican Street Corn Salad or this Mexican Coleslaw.
You also could serve this chili with these Homemade Tortilla Chips.
Other Chili Recipes to Try:
Easy Pork Chili
Ingredients
- 2 tablespoons olive oil
- 1 pound of ground pork
- 3 garlic cloves, minced
- 1/4 cup diced sweet onion
- 1 large red pepper bell pepper, seeds removed, chopped
- 1 jalapeño, seeds removed, chopped {optional for spice}
- 3 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1- 15 ounce can of black beans, drained and rinsed
- 1 – 15 ounce can of pinto beans, drained and rinsed
- 2 – 15 ounce cans of diced tomatoes
- 1 – 6 ounce tomato paste
- 1 – 15 ounce can of corn, drained and rinsed
- Salt and pepper to taste
Instructions
FOR THE SLOW COOKER
- In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the ground pork and cook until browned.
- Add the ground pork to the slow cooker followed by all of the remaining ingredients and cook on low for 5-6 hours or high for 3 hours.
- Serve warm in soup bowls with your choice of toppings like sour cream, avocado, cheese and chopped red onion.
FOR THE STOVE
- In a large pot heat the 2 Tablespoons of olive oil. Add the onion and saute for 2 minutes. Add in the garlic and continue to saute for another 2 minutes.
- Add the ground pork and saute until the pork is browed. Drain any fat and return the pork to the pot.
- Add the remaining ingredients and let simmer for 45 minutes to an hour. The longer the chili simmer the more developed the flavors will be.
- Garnish with cilantro, cheese, sour cream and all of your favorite toppings.
Notes
- If this is too thick feel free to add chicken or vegetable broth to your chili. I would start with 1 cup and go from there.
- If you want to freeze this chili let it cool in the fridge before you put it in the freezer. It works great as a freezer meal.
This recipe needs some liquid. Was this an unintentional omission?
You can not drain the tomatoes to add more liquid. Otherwise for a thinner chili add 1 cup of broth and go from there depending on how thin you like it.