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Spicy Pork Chili with White Beans

This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. —Larry Laatsch, Saginaw, Michigan
  • Total Time
    Prep: 10 min. Cook: 1-1/2 hours
  • Makes
    15 servings


  • 1-1/2 pounds pork tenderloin, cubed
  • 2 large onions, diced
  • 4 celery ribs, diced
  • 2 tablespoons butter
  • 6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 2 jalapeno peppers, seeded and chopped
  • 2 teaspoons chili powder
  • 1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon hot pepper sauce, optional
  • 1 cup shredded Monterey Jack cheese


  • In a Dutch oven, brown pork in butter in batches. Remove and keep warm.
  • In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender.
  • Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 247 calories, 6g fat (3g saturated fat), 35mg cholesterol, 871mg sodium, 29g carbohydrate (2g sugars, 9g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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Average Rating:
  • scorpia
    Apr 28, 2013

    This was a hit. I forgot to put in the 2 cups of water and I used regular pork loin instead of tenderloin and it works just fine. With the length of time it takes to cook, the meat gets very tender. Next time I think I might try it in the slow cooker.

  • cafritz
    Apr 3, 2013

    I have made this many times. It's my favorite chili. I halved the recipe as there are just 3 of us. Also, for the people that say it's too many beans, just leave out a can or two. And it tastes best if you follow the recipe and use a fresh pork tenderloin, not a left over piece of meat.

  • willhecookit
    Oct 19, 2011

    Very good, although, I used 2 lb. of pork,

  • TJTrails
    Oct 10, 2010

    I think of this more as a recipe for beans with pork than a chili, the best darn bean recipe I've ever tasted. We have made this many times. It's great with pepper jack cheese on top & a nice crusty bread for sopping. Try this recipe you won't be disappointed.

  • slushy935
    Jan 10, 2009

    My husband goes nuts for this chili. Infact he's stopped making his read meat chili cause he says this one is the tops!

  • Libbth
    Dec 9, 2008

    No comment left

  • badkitty1116
    Feb 8, 2008

    No comment left

  • anonymous
    Dec 21, 2007

    My family loves this recipe! All the way from my 8 yr old to my husband.We are a family of 9 and the pot is empty after one meal! Thanks for sharing.

  • Tawny
    Nov 11, 2007

    No comment left

  • gabe81871
    Oct 2, 2007

    No comment left