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).

☆☆☆☆☆ 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

How to Make Thick, Savory Pork & Bean Chili


  • 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.
  • 7Enjoy!

Printable Recipe Card

About Thick, Savory Pork & Bean Chili

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