Pork Black Bean Chili Recipes

PORK & BLACK BEAN CHILI

Pork & Black Bean Chili image

Great use for an inexpensive cut of pork. Pork shoulder or pork butt. I finally got my kids to eat black beans because they were too busy spooning it in they didn't notice them. You could also top this with a corn bread crust. Truly, out of the ordinary recipe!

Provided by thistleridge

Categories Very Low Carbs

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 (16 ounce) cans black beans (drained)
2 tablespoons oil
3 lbs boneless pork shoulder, in 1-inch pieces
4 carrots, cut in 1/4-inch pieces
1 onion, chopped
1 jalapeno pepper, minced
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons salt
1 (28 ounce) can whole tomatoes
1 cup fresh cilantro, chopped

Steps:

Add meat to 1 T. oil and brown meat. Remove.
Add 1 T. oil to pan and add onions & carrots. cook 10 minutes.
Stir in jalapenos, garlic, spices.
Add tomatoes with juice and pork.
Bring to a boil, reduce and simmer 2 hours.
Add beans and fresh cilantro, cook five minutes more.
Serve with choice of sour cream, shredded cheese and onions.

Nutrition Facts : Calories 440.8, Fat 26.2, SaturatedFat 8.4, Cholesterol 80.6, Sodium 503.6, Carbohydrate 25.1, Fiber 9, Sugar 3.4, Protein 26.9

PORK, BLACK BEAN & CORN CHILI

Pork, Black Bean & Corn Chili image

A recipe by this name was recently published in Woman's Day mag. I came up with this version, using what was in my cupboards, and some leftover pork I needed to use. DH was crazy about it. You could also use cooked Italian sausage or ground beef, or eliminate the meat altogether.

Provided by Princess Pea

Categories Pork

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1/2 green pepper, chopped
1 tablespoon chili powder (or more, to taste)
3 medium garlic cloves, chopped
1 (15 ounce) can diced tomatoes
2 cups pork, cooked and cubed
1 (15 ounce) can black beans, drained & rinsed
3 cups low sodium chicken broth
1 (11 ounce) can corn kernels, drained
1/4 cup fresh cilantro, chopped fine
1/2 cup sour cream
3 green onions, sliced
1 tomatoes, chopped

Steps:

Heat oil in a 5 quart dutch oven or large pot over medium heat.
Add onion and green pepper.
Cook, stirring occasionally for 8 minutes or until soft.
Stir in chili powder and garlic.
Cook 1 minute, until fragrant.
Stir in pork, beans, tomatoes and broth.
Bring to a boil.
Reduce heat. Cover and simmer 10 minutes, until flavors are blended.
Stir in corn and cilantro. Heat through.
Spoon into bowls. Top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
Serve with tortilla chips.

Nutrition Facts : Calories 469.5, Fat 16.3, SaturatedFat 6.2, Cholesterol 16.9, Sodium 436.6, Carbohydrate 69.2, Fiber 16.1, Sugar 9.3, Protein 21

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

BOLD BEAN AND PORK CHILI

Bold Bean and Pork Chili image

This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
3 tablespoons olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder
3 tablespoons dried oregano
2 to 3 tablespoons ground cumin
4-1/2 teaspoons salt
2 teaspoons cayenne pepper
4 cans (15 ounces each) black beans, rinsed and drained
Minced fresh cilantro, optional

Steps:

In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.

PORK MIXED BEAN CHILI

Pork Mixed Bean Chili image

I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.

Provided by DeeCooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups leftover cooked pork
1 yellow onion, rough chopped
1 tablespoon olive oil
1 (15 ounce) can cannellini beans, drained (save some liquid)
1 (15 ounce) can black beans, drained
1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
1 tablespoon chicken base (or a chicken bouillon cube.)
3/4 cup salsa verde (Trader Joe's makes a good one.)
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro
2 tablespoons lime juice or 2 tablespoons lemon juice
salt and pepper
sour cream (optional)
fresh cilantro (optional)
chopped tomato (optional)
olive (optional)
cheese (optional)

Steps:

Saute onion in olive oil til soft and golden.
Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
Eat up!

Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2

PORK & BLACK BEAN CHILI RECIPE

Pork & Black Bean Chili Recipe image

Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.

Provided by My Food and Family

Categories Home

Time 42m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. paprika
2 cans (15 oz. each) black beans, drained
1 can (28 oz.) stewed tomatoes, undrained
1 plantain, cut into 1/2-inch cubes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
Spoon into eight bowls; top with sour cream.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g

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