This Quick and Easy Pork and Bean Chili makes a fantastic, hassle-free dinner recipe that will be ready in just 30 minutes.
Of course, it also makes a fantastic, easy recipe to make for lunch. And that’s what I did this past week. The recipe serves four, so you can feed four people for dinner… or you can have four lunches to warm up and enjoy during the work week.
The pork used for the recipe is from Smithfield’s line of already-marinated pork. I used the Slow Roasted Golden Rotisserie flavor for my recipe- it’s 100% fresh pork dry rubbed with seasoning. I love that it comes pre-marinated for built-in flavor, and I can feel good about feeding a good amount of protein for my family.
The recipe begins with a quick sauté of veggies and garlic, then the pork is added in. I usually like to roast a pork tenderloin for dinner, but in this recipe… the pork is cut into small pieces. It cooks very quickly this way. That’s a big bonus when you’re in a hurry to get a meal on a table.
A few more ingredients are added in, and the chili only needs a 20 minute simmer before it’s ready to serve.
The flavor of the chili is enhanced by already marinated pork, a little bit of beer and your favorite BBQ sauce (I prefer a sweet and smoky variety).
This was my first time making chili with pork tenderloin, and it was a big success. The pork turned out so tender, and it was a nice change from just using ground meats.
Since this recipe can be prepared in less than 30 minutes, that makes it a perfect, easy weeknight dinner that is totally family friendly. Who doesn’t love chili??
For more delicious, seasonal recipes that are ready in a matter of minutes, try this recipe featuring Smithfield Marinated Fresh Pork: Peppery Country Pork Stew. For more meal inspiration and recipe ideas, visit Smithfield.com/RFRF or Facebook.com/CookingwithSmithfield.
Quick and Easy Pork and Bean Chili
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 large garlic cloves, minced
- One 18 ounce Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin, chopped into small pieces
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon kosher salt
- One 14.5 ounce can diced tomatoes
- One 15 ounce can kidney beans, rinsed and drained
- 1 cup beer, (your favorite) can sub chicken broth, if you'd like
- ⅓ cup barbecue sauce (your favorite)
- One 4.5 ounce can green chiles
- shredded cheese and fresh cilantro, for topping if desired
- In a large skillet, heat the oil over medium high heat. Add onion and bell pepper; cook and stir for about 4 minutes, just until softened a bit. Add the garlic and cook for 1 minute. Add the pork and evenly distribute it around the pan.
- In a small bowl, combine the chili powder, cumin and salt. Sprinkle this mixture evenly over the pork. Stir fry the pork with the veggies until almost cooked through.
- Add tomatoes, kidney beans, beer, barbecue sauce and green chiles to the pan. Bring to a boil, then reduce to simmer for about 20 minutes.
- Top individual bowls with shredded cheese and cilantro, if desired.
Here are a few more chili recipes you might enjoy:
- The Best Turkey Chili You’ll Ever Taste by Eat Yourself Skinny
- Halftime Chili by RecipeGirl
- Slow Cooker White Chicken Chili by The Lemon Bowl
- Fiery Chicken Chili by RecipeGirl
Disclosure: This post has been written in partnership with Smithfield to share their line of marinated pork. This is a product that I know and use in my kitchen. All opinions shared are my own.