Real Recipes From Real Home Cooks ®

thick, savory pork & bean chili

Recipe by
Kim Comstock
Ottawa, KS

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).

yield serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For thick, savory pork & bean chili

  • 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
    frozen corn
  • 4 c
    beef broth
  • 8 oz
    can tomato sauce
  • 1 can
    black beans
  • 3/4 c
    couscous - optional
  • 1/4 c
    cornstarch and enough water to make a slurry

How To Make thick, savory pork & bean chili

  • 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!
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