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.
INGREDIENTS
Nutrition- 1 1⁄2lbs pork loin roast, cut into 3/4-inch cubes*
- 8
- 1
- 2tablespoons chili powder
- 1tablespoon smoked paprika
- 2(14 1/2 ounce) cans diced fire-roasted tomatoes
- 1 1⁄2cups water
- 2
- 1⁄2
- 2
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DIRECTIONS
- 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.
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