Smoky Pork Bacon And White Bean Chili From Smithfield Recipes

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SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®



Smoky Pork, Bacon and White Bean Chili from Smithfield® image

Smoky flavors in bacon, pork filet, and paprika bring depth to this rich chili with white beans and fire-roasted tomatoes.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h10m

Yield 6

Number Of Ingredients 11

6 slices Smithfield® Thick Cut Bacon, cut into 1/4-inch-wide slices
1 Smithfield® Applewood Smoked Bacon Seasoned Pork Loin Filet, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14.5 ounce) cans diced fire-roasted tomatoes
1 ½ cups water
2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained
Salt
Sour cream
Thinly sliced green onions

Steps:

  • Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
  • Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
  • Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
  • Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
  • Serve chili garnished with remaining bacon, sour cream and green onions.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 34.9 g, Cholesterol 81.5 mg, Fat 19.5 g, Fiber 8.3 g, Protein 32.2 g, SaturatedFat 6.8 g, Sodium 1850.6 mg, Sugar 4.8 g

SMOKY PORK, BACON AND WHITE BEAN CHILI



Smoky Pork, Bacon and White Bean Chili image

This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.

Provided by National Pork Board

Categories     Pork

Time 1h39m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork loin roast, cut into 3/4-inch cubes*
8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices)
1 large onion, diced
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 1/2 cups water
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans white beans, drained
salt
1/2 cup sour cream (optional)
2 scallions, thinly sliced (optional)

Steps:

  • Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
  • Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
  • Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
  • *Can substitute pork shoulder.

Nutrition Facts : Calories 550.1, Fat 29.4, SaturatedFat 9.9, Cholesterol 117.6, Sodium 847.6, Carbohydrate 25.1, Fiber 9.3, Sugar 4, Protein 45.1

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