Pork and bean adobo chili

4 - 5
PersonalPoints™ per serving
Total Time
32 min
7 min
25 min
This hearty chili comes together in about half an hour, takes just one saucepan to make, and is perfect to serve on a chilly night or during a football game. It features pork loin, onions, bell peppers, garlic, canned diced tomatoes, and kidney beans, though you can use your favorite type of bean if you'd like. You'll also get a touch of heat from canned chipotle chiles in adobo sauce, which we love to use in chili recipes, as well as chili powder. Serve this tasty chili over a mound of hot cooked brown rice if you want even more texture and flavor.


Olive oil

1 Tbsp

Uncooked lean trimmed pork loin

1 pound(s), trimmed and cut into 1⁄2-inch pieces

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, green, chopped

Sweet red pepper(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced

Canned diced tomatoes

14½ oz, fire-roasted variety

Canned chipotle peppers in adobo sauce

2 tsp, chopped

Chili powder

2 tsp

Ground cumin

2 tsp

Table salt

¾ tsp

Canned kidney beans

15½ oz, rinsed and drained


  1. Heat 1 1⁄2 teaspoons of the oil in a large nonstick saucepan over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
  2. Add the remaining 1 1⁄2 teaspoons oil to the pot. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, chipotle, chili powder, cumin, and salt; bring to a boil. Add the beans along with the pork. Reduce the heat and simmer, covered, until the pork is tender, about 10 minutes longer. Yields about 1 1⁄4 cups per serving.