Hearty and Smoky White Bean Chili with Pork: A One-Pot Wonder

There’s something truly special about a meal that fills your home with an incredible aroma and warms you from the inside out. I often find myself reaching for this Smoky White Bean Chili with Pork recipe on those busy weeknights when I crave real comfort food without a lot of fuss. It’s a dish that tastes like it has been simmering for hours, but it comes together in about an hour.

This isn’t your average chili. It’s creamy, savory, and has a deep, smoky flavor that will have everyone asking for your secret. The tender ground pork and soft, creamy white beans make it incredibly satisfying. Forget everything you think you know about chili and get ready to fall in love with this one-pot wonder. You can absolutely do this!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 45M
• Total Time: 1H
• Type of dish: Main Course
• Cuisine: American
• Recipe Yield: 6 servings
• Calories: 465 kcal per serving (approximate, without toppings)

Why This Recipe Works

My Journey to the Perfect Pork Chili

I’ve been making different versions of chili for my family for years. While I love a classic red beef chili, I wanted to create something a little different. I was aiming for a pork chili that was both hearty and a bit more refined. After a few tries, I landed on the combination of ground pork and creamy cannellini beans.

The real game-changer was figuring out how to get that perfect smoky flavor. I don’t own a smoker, and I wanted this to be an accessible recipe for any home cook. The secret, I discovered, lies in a trio of powerhouse ingredients: smoked paprika, fire-roasted tomatoes, and a little bit of chipotle pepper. This combination gives the chili a wood-fired taste that is simply irresistible.

The Secret to a Truly Smoky Flavor

You might be wondering how we get that deep, smoky essence. It’s all about layering flavors with a few key ingredients. This is a technique that elevates a good dish to a great one.

• Smoked Paprika: This isn’t your regular paprika. Made from peppers that have been smoked and dried over oak fires, it adds a rich, woodsy flavor that forms the backbone of our chili.
• Chipotle Peppers in Adobo: These are smoked and dried jalapeños packed in a tangy, savory sauce. They provide a one-two punch of smoky flavor and a mild, smoldering heat. Don’t be afraid of them! You can control the spice level by how much you use.
• Fire-Roasted Diced Tomatoes: Using fire-roasted tomatoes instead of regular ones adds another subtle layer of char and smokiness. It’s a small swap that makes a big difference.

Ingredients for Your Smoky White Bean Chili with Pork

One of the best things about this recipe is its reliance on simple, easy-to-find ingredients. You likely have most of the spices in your pantry already.

For the Chili:

• 1 tbsp Olive Oil: For sautéing the pork and vegetables.
• 1 lb Ground Pork: I prefer an 80/20 blend. The little bit of extra fat adds a lot of flavor and keeps the pork tender.
• 1 large Yellow Onion, chopped: This builds the sweet, aromatic base of our chili.
• 3-4 cloves Garlic, minced: A must-have for any good chili.
• 2 (15-ounce) cans Cannellini Beans, rinsed: These are also called white kidney beans. Their creamy texture is perfect for this dish.
• 1 (14.5-ounce) can Fire-Roasted Diced Tomatoes, undrained: For that subtle, smoky char.
• 1 (4-ounce) can Diced Green Chiles, undrained: These add a mild, tangy flavor, not a lot of heat.
• 3 cups Chicken Broth: Use a low-sodium version to better control the saltiness.
• 1 tbsp Smoked Paprika: The star of our smoky flavor profile.
• 2 tsp Ground Cumin: Adds a warm, earthy note.
• 1 tsp Dried Oregano: For a touch of herbal fragrance.
• 1-2 tsp Chopped Chipotle Pepper in Adobo Sauce (plus 1 tsp of the sauce): Start with one and add more if you like it spicier. This is key for the smoky heat.
• Salt and Black Pepper, to taste

For Topping (Optional, but Recommended!):

• Sour cream or plain Greek yogurt
• Shredded Monterey Jack or cheddar cheese
• Chopped fresh cilantro
• Sliced jalapeños (fresh or pickled)
• Crushed tortilla chips
• Lime wedges

Essential Kitchen Tools

You don’t need anything fancy to make this chili. Here are the basics:

• Large Pot or Dutch Oven: A heavy-bottomed pot distributes heat evenly.
• Wooden Spoon or Spatula: For browning the pork and stirring.
• Knife and Cutting Board: For chopping your onion and garlic.
• Can Opener
• Measuring Spoons and Cups

Let’s Get Cooking: A Step-by-Step Guide

Follow these simple steps, and you’ll have a perfect pot of chili. Remember to read through all the steps before you begin.

Step 1: Brown the Pork

Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it apart with your spoon, until it’s nicely browned. This step is crucial for developing a deep, savory flavor. Don’t rush it! Once browned, drain off any excess grease, leaving about a tablespoon in the pot.

Step 2: Sauté the Aromatics

Add the chopped yellow onion to the pot with the pork. Cook for 4-5 minutes, stirring occasionally, until the onion has softened and turned translucent. This process releases the onion’s natural sweetness. Now, add the minced garlic and cook for another minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.

Step 3: Bloom the Spices

Sprinkle the smoked paprika, cumin, and oregano directly into the pot. Stir constantly for about 30 seconds. Toasting the spices this way “blooms” them, waking up their essential oils and making their flavors much more vibrant. You’ll immediately smell the difference.

Step 4: Combine and Simmer

Now it’s time to bring it all together. Pour in the chicken broth, the undrained fire-roasted tomatoes, and the undrained green chiles. Add the chopped chipotle pepper and its sauce. Stir everything well, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the mixture to a low boil.

Step 5: Add the Beans and Create Creaminess

Stir in the rinsed cannellini beans. Here’s a trick I love for a creamier white bean chili recipe: take about one cup of the chili (with beans and liquid) and either mash it with a fork in a separate bowl or use an immersion blender to briefly pulse a section of the chili right in the pot. Then, stir the mashed portion back in. This thickens the chili naturally without adding any flour or cornstarch.

Step 6: The Final Simmer

Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes. This is when all those wonderful flavors meld together. If you have more time, letting it simmer for up to an hour will make it even better. Before serving, give it a taste and add salt and pepper as needed.

Toppings and Serving Suggestions

Now for the fun part! Setting up a small toppings bar makes this a really interactive and enjoyable meal. Ladle the hot chili into bowls and let everyone customize their own. A squeeze of fresh lime juice right before eating brightens up all the smoky flavors beautifully.

This chili is fantastic on its own, but it’s also wonderful served with a side of warm cornbread or over a scoop of fluffy white rice.

A Recipe to Keep

This Smoky White Bean Chili with Pork has become a staple in my kitchen, and I hope it becomes one in yours, too. It’s more than just an easy weeknight chili; it’s a bowl of pure comfort, a meal that feels like a warm hug. It proves that you can create deep, satisfying flavors with simple ingredients and a little bit of know-how.

So go ahead, give it a try. I promise you’ll be proud of the delicious meal you’ve created.

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