Pork and White Bean Chili

This is a tomato-less chili.  Yup – absolutely tomato free.  To be honest, I didn’t think it could be done.  I mean, chili without tomatoes?  Blasphemy!  But, the ingredient list in this original recipe intrigued me so I just had to give it a try.

Confession:  When it comes to trying a new soup/stew/chili recipe I am not very good at following directions.  Case in point, the recipe I am about to share with you.  The original recipe was part of a detox program hosted by Find Your Balance.  Sure, it looked good, but it was missing one essential (in my book) – meat.  I’m willing to try chili without tomatoes, and I’ll try chili without meat, but I just can’t part with both at the same time.  Call me sentimental…  So, true to form, I customized as I went.  And I must say….this one turned out better than expected!

P.S. –  This recipe is prefect for feeding a small hungry army because unlike traditional chili, the flavors develop quickly.  You can easily go from empty pot to full bowls in less than an hour.

Pork and White Bean Chili


  • 1 T butter
  • 1/2 lb bacon, chopped
  • 1 med white onion (1 c diced)
  • 3 cloves garlic, chopped
  • 2 lbs ground pork
  • 3 cans cannellini beans (white beans)
  • 2 lg cans pureed pumpkin (32 oz)
  • 3 sm cans green chilies
  • 2 c water
  • 2 T chili powder
  • 2 T cumin
  • 3 T apple cider vinegar
  • 2 t dried oregano
  • 3 T smooth peanut butter
  • 1/2 c fresh parsley, chopped


  1. Over medium/ medium-high heat melt butter in a large soup pot
  2. Chop bacon and brown bacon in the pot with butter
  3. Dice onion and add to the bacon and cook until translucent (3-5 min)
  4. Mince garlic, add to pot, and cook until fragrant (1-2 min)
  5. Add ground pork and cook until brown
  6. Add to the pot add the white beans, pumpkin, green chilies, water, and mix well
  7. Next add the chili powder, cumin, apple cider vinegar, oregano, peanut butter, and parsley
  8. Bring pot to a simmer and reduce heat to low
  9. Simmer for 20 min
  10. Adjust salt and pepper to taste
  11. Serve hot with an avocado, sour cream, or guacamole garnish

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