Are the holidays crazy enough for you yet? They are for Mr. EN and me. Seems like every time I turn around we’ve got something holiday-ish to go to. Don’t get me wrong, I’m not complaining; we are truly blessed to have such a wonderful group of friends and family to keep us busy this time of year, and when it comes to partying and fun — we’re in! Still, busy nights and weekends call for plan-ahead meals and bigger batch cooking so we can cook once and eat twice (at least!). I’m sure glad we made this Sweet and Smoky Southwestern Pork Chili last night.
This veggie-packed, spicy-sweet, soul-warming chili has some surprise ingredients, such as dark molasses, and chipotle chili powder, that change things up a bit without a lot of fuss or too many hard- to-locate ingredients. I am 100% sure you’ll love this chili as much as we do. (You may like it even more with a nice cold beer… just sayin’…)
This chili is…
- A good source of fiber
- Healthy, hearty and a little, but not too filling
- High in protein, Vitamin A and Vitamin C
- Use chili-ready canned tomatoes. I used Chili-Ready Diced Tomatoes from Meijer.
- Do NOT use the kind beans called “Chili Beans”. “Chili Beans” contain a chili sauce that doesn’t work-well in this recipe. I used plain canned red beans.
- Any kind of corn will work. Use fresh, canned or frozen.
- Have patience and let the chili simmer. Although this chili will taste just fine if you eat it as soon as you’re sure the meat is cooked all the way through and the chili is hot, it really does taste better if you slow-simmer it for at least 30-45 minutes to allow the flavors to meld. Remember, good things come to those who WAIT.
What does your schedule look like this week? Tomorrow and Sunday we’ve got parties to attend. I hope your week is jam-packed with holiday fun and that in-between all the festivities you’ll find time to make this delicious Sweet and Smoky Southwestern Pork Chili.
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Meijer-brand Chili-Ready Diced Tomatoes
Mr. EN’s Take on This Recipe: “Awesome chili. Perfect for a cold night at home. Bring on the Netflix!”
Sweet and Spicy Southwestern Pork Chili
Yield 6 servings
- 2 teaspoons olive oil
- 1 red onion, diced
- 1 red pepper, chopped
- 1 pound ground pork
- 2 cloves garlic, minced or crushed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 (14.5 oz.) can chili-ready diced tomatoes, with juice
- 1 (8 oz.) can tomato sauce
- 1 (15.5 oz.) can pinto, black, kidney or red beans, rinsed and drained
- 1 (15 oz.) can corn, drained
- 1 teaspoon chipotle chili powder
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon dark molasses
- ¼ cup green onion, chopped
- In a large pot or Dutch oven heat the oil over medium heat until shimmering. Add the chopped onion and pepper and cook until just tender and the onion is slightly brown.
- Add the pork and cook until the meat is browned (10-15 minutes).
- Add the garlic, tomatoes with juice, tomato paste, tomato sauce, broth, beans, corn, chipotle chili powder, chili powder, cumin, and salt. Stir well.
- Partially cover the pot (about ¾ of the way) with a lid and simmer on medium low for 30-45 minutes. Taste and adjust salt and spices to taste.
- Sprinkle with chopped green onion and serve.
- To lower the sodium use salt-free or low-sodium canned beans, corn, diced tomatoes and tomato sauce.
- Top with additional toppings if desired: fresh lime, crushed tortilla chips, shredded cheese, Greek Yogurt, or fresh chopped cilantro.
Serving Size 1.5 cups
Amount Per Serving
% Daily Value
Total Fat 18 g
Saturated Fat 6 g
Cholesterol 71 mg
Sodium 610 mg
Total Carbohydrates 33 g
Dietary Fiber 6 g
Protein 26 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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