Chunky chipotle-pork chili

Prep 15 min
Total 35 min
Makes 6 Servings

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1 tbsp
garlic cloves, minced
1 tbsp
1 tbsp
finely chopped chipotle chilies
1 tsp
dried oregano
1/2 tsp
796-mL can
diced tomatoes
green bell pepper, coarsely chopped
yellow bell pepper, coarsely chopped
540-mL can
red kidney beans, drained and rinsed


  • HEAT a large saucepan over medium. Add oil, then onion and garlic. Sprinkle with chili powder, chipotle, oregano and salt. Stir occasionally until onion softens, about 3 min. Meanwhile, slice pork into bite-sized chunks. Add to onion mixture.
  • POUR in tomatoes. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 10 to 15 min. After chili has simmered 10 min, stir in peppers and beans. Cover and continue cooking until beans are warmed through, about 5 min. Remove from heat. Spoon into bowls.


Calories 218, Protein 23 g, Carbohydrates 24 g, Fat 4 g, Fibre 7 g, Sodium 669 mg.
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