Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1996


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.

  • Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapenos), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.

  • Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.

Nutrition Facts

313 calories; protein 29.5g 59% DV; carbohydrates 27.9g 9% DV; exchange other carbs 2; dietary fiber 7.5g 30% DV; sugars 5.3g; fat 7.7g 12% DV; saturated fat 1.5g 8% DV; cholesterol 62.1mg 21% DV; vitamin a iu 1390.3IU 28% DV; vitamin c 62mg 103% DV; folate 89.9mcg 23% DV; calcium 77.6mg 8% DV; iron 3.4mg 19% DV; magnesium 63.5mg 23% DV; potassium 767.3mg 22% DV; sodium 310.3mg 12% DV; thiamin 1mg 96% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Easy and tasty! Very tasty and easy to make I was afraid the pork would be dry but it was not at all. I used chicken broth instead of the beer and added a can of green chilis. I doubled the chipotle and it's still not spicy I will try this again with about 4 tablespoons of minced chipotle in Adobo. One important tip I cooked this uncovered instead of covered for about 40-45 minutes instead of 30 I like very thick soups and chilis if I had cooked it with the top on as directed I feel it would have retained too much liquid. I will make this again. Read More
Rating: 4 stars
Haven't used the recipe yet. Will make a comment after I've prepared it. Read More
Rating: 4 stars
This was such a comfort Chili on a rainy cool autumn day! Ans quite easy to prepare. Since I roasted my bell peppers the day before.Very Delicious. Thank You for this one!!! Read More