This recipe has been in my repertoire for nearly 20 years! It is one I always reach for when I need a quick yet flavourful chili. It doesn’t hurt that it is so inexpensive to make as well!
2 Tbsp avocado oil, divided
1 onion, diced
4 cloves garlic, minced
2 lbs pork tenderloin, cut into 1/2 inch cubes
1 Tbsp chipotle chili Powder (or smoked paprika)
2 tsp cumin
2 tsp garlic powder
2 tsp paprika (eliminate if using smoked paprika and add 2 tsp of mild chili powder)
1 tsp salt
2 bell pepper, diced
4 cups beef broth
28 oz crushed tomatoes
2 Tbsp tomato paste
2 Tbsp cider vinegar
1 can pinto beans
Salt to taste
Cilantro, Avocado, Cheese, Sour Cream, Green Onions as optional garnish
Mix spices together in a small dish. Toss cubed pork in just enough mixture to coat and let sit while you prepare your vegetables. Heat 1/2 the oil in a large pot over medium high heat, add pork and brown well on all sides. Remove and set aside. Reduce heat to medium, add remaining oil and onions and saute for 2-3 minutes. Add garlic and saute for 1 minute. If you have any remaining spice blend add this in now along with the tomato paste. Let cook stirring frequently for 1 minute. Add tomatoes, broth and vinegar and add pork back in. Bring to a simmer and let cook uncovered for 8-10 minutes. Add in peppers and beans and cook a further 5 until peppers are just tender. Taste for seasoning, add more salt if needed.
Garnish with cilantro, green onions and avocado or if dairy isn’t an issue, sour cream and cheese are a delicious too!