Chunky pork chili

Total Time
45 min
15 min
30 min
Thanks to the frozen succotash mix, this recipe is more reminiscent of Camp or Brunswick stew than a traditional chili. But make no mistake though, this dish definitely serves up the same level of hearty comfort. It has the flavor and aroma of a chili that’s simmered all day—you’re the only one who has to know it hasn’t. Unlike other slow-cooking pork chilis this version utilizes pork tenderloin for speed and only needs to simmer on the stovetop for about 10 to 15 minutes. To tame the heat, top each serving of chili with 2 tablespoons of plain reduced-fat Greek yogurt.


Uncooked lean pork tenderloin

1 pound(s), trimmed and cut into 1-inch chunks

Reduced-sodium chicken broth

1¾ cup(s), (about 14 1/2-ounce)

Kosher salt

½ tsp

Canola oil

2 tsp

Uncooked onion(s)

1 medium, chopped


3 medium clove(s), minced

Ancho chile powder

1½ tsp

Ground cumin

1 tsp

Canned diced tomatoes

14½ oz, (1 can), fire-roasted variety

Canned pinto beans

15½ oz, (1 can), rinsed and drained

Canned kidney beans

15½ oz, (1 can), red variety, rinsed and drained

Frozen succotash

10 oz, (1 package)


  1. Sprinkle pork with ¼ teaspoon of salt. Heat oil in Dutch oven over medium-high heat. Cook pork, in batches, until browned, 3–4 minutes per batch, transferring pork to plate as it is browned using slotted spoon.
  2. Add onion to Dutch oven; reduce heat to medium and cook, stirring, until softened, 5 minutes. Stir in garlic, chile powder, cumin, and remaining ¼ teaspoon salt. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes and bring to boil. Stir in pinto beans, kidney beans, succotash, and broth; return to boil.
  3. Reduce heat and simmer until chili is slightly thickened, about 10 minutes. Stir in pork and any accumulated juices; simmer until pork is cooked through, 3–4 minutes longer. Divide chili evenly among 6 bowls.
  4. Per serving: about 1 cup