Pork and Bean Adobo Chili

Total Time
32 min
7 min
25 min
Serve this tasty chili over a mound of hot cooked brown rice.


olive oil

1 Tbsp

uncooked lean only 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.

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