8 ounces bacon, thick-cut, (5 or 6 slices), cut crosswise into 1/4–inch strips
1 large onion, cut into 1/2–inch dice
1 1/2 pounds pork loin roast, cut into 3/4–inch dice
2 tablespoons chili powder
1 tablespoon smoked paprika
2 14 1/2–ounce cans diced fire-roasted tomatoes
1 1/2 cups water
2 15–ounce cans cannellini beans, (white kidney) or other white beans, drained
1/2 cup sour cream, (optional)
2 scallions, thinly sliced (optional)
In large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
Add onion to bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add pork, and cook, stirring occasionally, until onions are crisp-tender, 6 to 8 minutes. Stir in chili powder and paprika. Stir in tomatoes (with juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35 to 45 minutes.
Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serve chili garnished with remaining bacon and sour cream and scallions, if using.