Go Back
20-Minute Pork Chili Recipe: Fast, Hearty Weeknight Dinner

20-Minute Pork Chili

A quick and flavorful ground pork chili made with beans, fire-roasted tomatoes, chicken broth, and classic chili spices. It is a filling weeknight dinner ready in approximately 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Vegetable or olive oil
  • 1 pound Ground pork
  • 1 medium Yellow onion, chopped
  • 2 cloves Garlic, finely chopped or minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 14.5-ounce can Diced tomatoes, preferably fire-roasted
  • 1 15-ounce can Kidney, pinto, or black beans, drained and rinsed
  • 1 cup Low-sodium chicken broth
Seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Toppings
  • As desired Chopped fresh cilantro
  • As desired Sour cream
  • As desired Shredded cheddar or Monterey Jack
  • As desired Sliced scallions
  • As desired Lime wedges

Method
 

Step-by-Step
  1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook for 3 to 4 minutes, breaking it into small pieces, until no longer pink.
  2. Add the chopped onion and cook for 2 to 3 minutes, until softened. Stir in the garlic, chili powder, and cumin, then cook for about 30 seconds, just until fragrant.
  3. Add the diced tomatoes, drained beans, and chicken broth. Stir well while scraping up the browned bits from the bottom of the pan.
  4. Bring the chili to a simmer and cook uncovered for 5 to 7 minutes, stirring occasionally, until slightly thickened. Season with kosher salt and black pepper.
  5. Serve the hot chili with desired toppings, such as cilantro, sour cream, shredded cheese, scallions, and lime wedges.

Notes

Brown the pork thoroughly before adding liquid for the best flavor. Fire-roasted tomatoes and briefly blooming the chili powder and cumin add depth without a long simmer. For thicker chili, simmer a few additional minutes or lightly mash some beans. Refrigerate leftovers promptly and reheat gently until hot.