Thick, Savory Pork & Bean Chili Recipe

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Thick, Savory Pork & Bean Chili

Kim Comstock


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).

☆☆☆☆☆ 0 votes
Family of 4, with leftovers
15 Min
1 Hr
Stove Top


2 lb
pork roast, cubed
2 Tbsp
cooking oil
1 tsp
each salt & pepper
1/2 tsp
thyme, dried
2 c
baby carrots - chopped
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


1On med-high heat, heat oil and then add pork roast, salt/pepper & thyme. Sear meat until mostly done stirring to avoid burning.
2Add carrots, tomato and frozen corn. Continue to cook, stirring occasionally, until the corn is hot and the carrots begin to soften.
3Add 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).
4Open and drain black beans (no need to rinse). Prepare cornstarch and water in a measuring cup, set aside.
5When carrots are almost to your liking, add black beans & couscous and cook 3 minutes.
6Add cornstarch/water mixture and stir until desired consistency.

About this Recipe

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