thick, savory pork & bean chili
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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prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
Family of 4, with leftovers
Ingredients
- 2 pounds pork roast, cubed
- 2 tablespoons cooking oil
- 1 teaspoon each salt & pepper
- 1/2 teaspoon thyme, dried
- 2 cups baby carrots - chopped
- 1 - medium tomato - chopped
- 1 bag frozen corn
- 4 cups beef broth
- 8 ounces can tomato sauce
- 1 can black beans
- 3/4 cup couscous - optional
- 1/4 cup cornstarch and enough water to make a slurry
How To Make thick, savory pork & bean chili
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Step 1On med-high heat, heat oil and then add pork roast, salt/pepper & thyme. Sear meat until mostly done stirring to avoid burning.
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Step 2Add carrots, tomato and frozen corn. Continue to cook, stirring occasionally, until the corn is hot and the carrots begin to soften.
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Step 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).
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Step 4Open and drain black beans (no need to rinse). Prepare cornstarch and water in a measuring cup, set aside.
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Step 5When carrots are almost to your liking, add black beans & couscous and cook 3 minutes.
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Step 6Add cornstarch/water mixture and stir until desired consistency.
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Step 7Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Category:
Pork
Category:
Chili
Keyword:
#Bean
Keyword:
#Comfortfood
Keyword:
#chili
Keyword:
#pork
Ingredient:
Pork
Culture:
American
Method:
Stove Top
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