Thick, Savory Pork & Bean Chili Recipe

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Thick, Savory Pork & Bean Chili

Kim Comstock

By
@kim_coms

This is a dish that I made when we had nothing in the house to cook, and a roast I forgot to put in the crock pot that morning. It turned out savory and filling. It was an instant favorite :) The couscous can absolutely be omitted or change to potatoes (with some alteration of course).


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Rating:

Serves:

Family of 4, with leftovers

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
pork roast, cubed
2 Tbsp
cooking oil
1 tsp
each salt & pepper
1/2 tsp
thyme, dried
2 c
baby carrots - chopped
1
medium tomato - chopped
1 bag(s)
frozen corn
4 c
beef broth
8 oz
can tomato sauce
1 can(s)
black beans
3/4 c
couscous - optional
1/4 c
cornstarch and enough water to make a slurry

Directions Step-By-Step

1
On med-high heat, heat oil and then add pork roast, salt/pepper & thyme. Sear meat until mostly done stirring to avoid burning.
2
Add carrots, tomato and frozen corn. Continue to cook, stirring occasionally, until the corn is hot and the carrots begin to soften.
3
Add tomato sauce and beef broth. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes (depending on how you like your carrots cooked).
4
Open and drain black beans (no need to rinse). Prepare cornstarch and water in a measuring cup, set aside.
5
When carrots are almost to your liking, add black beans & couscous and cook 3 minutes.
6
Add cornstarch/water mixture and stir until desired consistency.
7
Enjoy!

About this Recipe

Course/Dish: Bean Soups, Pork, Chili
Main Ingredient: Pork
Regional Style: American