Smoky Pork Bacon and White Bean Chili


  • 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
  • Salt
  • 1/2 cup sour cream, (optional)
  • 2 scallions, thinly sliced (optional)


  1. 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.
  2. 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.
  3. Stir in beans and about 2/3 of bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
  4. Serve chili garnished with remaining bacon and sour cream and scallions, if using.

Recipe and Photo: National Pork Board

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