Thick, Savory Pork & Bean Chili

Thick, Savory Pork & Bean Chili Recipe

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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).


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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
  • 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

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!

Printable Recipe Card

About Thick, Savory Pork & Bean Chili

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

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