Smoky Pork, Bacon and White Bean Chili

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

• Ready In: 1 hr 39 mins
• Serves: 6

Ingredients

• 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 1/2ounce) 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)

Directions

1. 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.
2. 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.
3. 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.
4. *Can substitute pork shoulder.