Quick and Easy Pork and Bean Chili

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This chili is comforting, filling, and delicious, perfect for a chilly day.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: chili, green olive spread, pork

Servings: servings

1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 large garlic cloves, minced
One 18 ounce Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin, chopped into small pieces
1½ teaspoons chili powder
1½ teaspoons ground cumin
½ teaspoon kosher salt
One 14.5 ounce can diced tomatoes
One 15 ounce can kidney beans, rinsed and drained
1 cup beer, (your favorite) can sub chicken broth, if you'd like
⅓ cup barbecue sauce (your favorite)
One 4.5 ounce can green chiles
shredded cheese and fresh cilantro, for topping if desired

In a large skillet, heat the oil over medium high heat. Add onion and bell pepper; cook and stir for about 4 minutes, just until softened a bit. Add the garlic and cook for 1 minute. Add the pork and evenly distribute it around the pan.
In a small bowl, combine the chili powder, cumin and salt. Sprinkle this mixture evenly over the pork. Stir fry the pork with the veggies until almost cooked through.
Add tomatoes, kidney beans, beer, barbecue sauce and green chiles to the pan. Bring to a boil, then reduce to simmer for about 20 minutes.
Top individual bowls with shredded cheese and cilantro, if desired.