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Chili with Pork and Beans Featuring Kidney Beans, Black Beans, and Garbanzo Beans

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Game day or any day chili is a welcome winter warmer and gets a healthy boost from low fat pork and three different types of beans.

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Ingredients

  • 2 cups low sodium chicken stock
  • 2 pounds boneless pork shoulder trimmed and cut into 2 inch chunks
  • 2 Tablespoons vegetable oil
  • 1 onion finely sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¼ cup chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (28 oz) whole tomatoes chopped
  • 1 Tablespoon fish sauce
  • 1 bay leaf
  • 1 can (15 oz) red kidney beans
  • 1 can (15 oz) black beans
  • 1 can (15 oz) garbanzo beans

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a large Dutch oven over high heat add the oil and wait until it is smoking. Place pork in single layer on bottom of pot and cook without moving until bottom surfaces are well browned, about 5 minutes. Stir pork then add onions and garlic and cook with occasional stirring, 5 minutes. Next, add oregano, chili powder, cumin, and coriander and cook until fragrant, about 3 minutes.

Step 2

Pour broth into pot, stirring to release browned bits on bottom of pan. Add tomatoes, fish sauce, and bay leaf. Bring to a boil then reduce to a bare simmer, cover pot, cook until pork is tender, about 1 hour.

Step 3

Empty cans of beans into pot and cook until sauce is thick, about 30 minutes. Remove bay leaf. Season to taste with salt.

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