Southwest Pork Chili

A delicious set-and-forget comfort food recipe. So easy to make, and so flexible with the ingredients, too. The version pictured here shows the chili using ground turkey, pinto beans, and topped with a little locally made Queso Oaxaca and fresh cilantro. The protein base can be ground pork, ground turkey, ground beef, or Beyond Beef crumbles. The beans can be whatever you have on hand–pinto, black, kidney, red, canellini. They all work great. Punch up the heat, if you’d like, with a little hot sauce. Got some leftovers? It’s easy to reheat for lunch, or use it as a topping for chili dogs!

  • 1 lb ground pork (or turkey, beef, Beyond Beef crumbles)
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 large carrot, peeled and diced
  • 1 red bell pepper, chopped
  • 1 – 14 oz can tomato sauce
  • 1 – 15 oz can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2 Tbsp brown sugar
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp sea salt
  • 1/8 tsp pepper
  • 1 cup chicken (or veggie) broth


Brown ground meat with onion in a skillet; drain if desired. Place all ingredients in a crockpot. Cook on low for 6-8 hours.

Delicious served with sliced avocado and a baked potato or cornbread. Serves 6.