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

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1850.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan, drain.

  2. Add pork cubes and onion to bacon grease, saute until onions are crisp-tender. Stir in chili powder and paprika.

  3. 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.

  4. Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.

  5. Serve chili garnished with remaining bacon, sour cream and green onions.

Recipe Yield

6 servings

Recipe Note

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

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