Lest you think Iowa is a boring flyover state, we’ve got some pretty cool claims to fame! Iconic landmarks including the Bridges of Madison County and Field of Dreams are located within our borders, plus the teeny-tiny Olympic gymnast Shawn Johnson grew up just down the street from me. Iowa that is the largest producer of eggs in the country (no yolk – HAR! Sorry.) and some may say we’re the best thing since sliced bread, seeing as how the first bread slicing machine was invented by a guy from Davenport, IA.
Finally, all you Pinterest lovers? Developed by a dude from Des Moines.
YOU’RE WELCOME!
I could go on and on (Trekkies – your fearless leader Captain Kirk will be born in Riverside, IA on March 28, 2228,) but it’s time to get serious…about beans! Well, as serious as one can be when talking about the yummy legume. Today’s recipe of Fiesta Pork, Bean and Green Chili Chili is sponsored by Mrs. Grimes Beans, which got its start in Grimes, IA in 1902, and is the most popular bean in the state.
Fun facts aside, I’m so excited to share this mouthwatering pork chili recipe with you today – it’s perfect for this time of year! While day time temperatures are still warm, mornings and evenings are jogger pants and sweatshirt-required, and nothing goes better with comfy clothes than a bowl of hearty chili.
Fiesta Pork, Bean and Green Chili Chili is a super simple, slightly spicy chili recipe that’s so pretty and full of zesty flavor that it looks like a party in a bowl, hence the name. “Fiesta” is the first word that popped into my head after taking a look at the final product and it’s just as fun to look at as it is to eat.
Cubed pork shoulder is sauteed with jalapenos, garlic, and onion then simmered with canned green chilis, chicken broth, diced tomatoes, herbs, spices, and Mrs. Grimes’ Original Chili Beans in Chili Sauce, which give this chili a wonderful punch of flavor and protein. Plus they’re gluten-free, of course! Mrs. Grimes beans are available at Hy-Vee, Fareway and select Walmart stores.
Pork Chili that’s Melt-in-Your-Mouth-Tender
I feel like pork is often overlooked as a base for chili but it’s becomes melt-in-your-mouth tender and delicious after simmering and stewing on the stovetop for just 30 minutes. I’m going to try working it into some of my other chili and stew recipes as it really was fantastic, and pork is such an economical cut of meat that really lends itself to a longer cooking time.
Like most chilis, this dish is delicious served as is but also benefits from a few extra toppings like cooling sour cream, chopped cilantro, and plenty of tortilla chips. I like to portion leftovers into individual serving containers for easy weekday lunches that reheat in just 2 minutes.
I know you’ll love this healthy, hearty chili recipe — don’t forget the cornbread!
How to Make This Recipe
Start by heating vegetable oil in a 6-quart Dutch Oven over heat that’s just a touch above medium. Add pork shoulder that’s been cut into bite-sized pieces then season with salt and pepper and saute for 10 minutes. Note: I like to buy sliced pork shoulder vs a whole roast for easier dicing. They’re usually located next to each other in the meat department
Next add seeded and minced jalapeno, minced garlic, chopped yellow onion, cumin, dried oregano, and mustard powder then saute for another 5 minutes.
Last step is to stir in Mrs. Grimes Original Chili Beans in Chili Sauce, canned petite diced tomatoes, canned diced green chilies, and chicken broth then bring the chili to a boil. Reduce the heat to medium then simmer for 30 minutes, stirring occasionally.
Finally, taste and add salt and pepper if necessary, then add a little bit of fresh lime juice – it really wakes this chili up!
Scoop into bowls then get ready to FEAST! Since this chili is on the spicier side I find a dollop of sour cream on top is the perfect touch, along with chopped cilantro and a big handful of crushed tortilla chips. However you top it, this chili will be such a hit – enjoy!
More Chili Recipes You’ll Love
- Taco Chili
- Signature Chili
- Sweet Potato, Poblano and Chorizo Chili
- Crock Pot White Chicken Chili
- Gluten Free Cornbread
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Fiesta Pork, Bean and Green Chili Chili
Description
Fiesta Pork, Bean and Green Chili Chili has just the right amount of spice and sass. This pork chili recipe is perfect for cool nights!
Ingredients
- 1 Tablespoon vegetable oil
- 1-1/2lbs pork shoulder, cut into bite sized pieces
- salt and pepper
- 1/2 yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 1-2 jalapeños, seeded and minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon mustard powder
- 3/4 teaspoon cumin
- 15oz can Mrs. Grimes Original Chili Beans in Chili Sauce
- 14.5oz can petite diced tomatoes
- 4oz can diced green chilies
- 2 cups gluten-free chicken broth
- 1 lime, cut into wedges
- Toppings: tortilla chips, pepper jack cheese, chopped cilantro
Directions
- Heat oil in a 6-quart Dutch oven over heat that’s just a touch above medium. Add pork then season with salt and pepper and saute for 10 minutes, stirring occasionally. Add onion, garlic, jalapeño, oregano, mustard powder, and cumin then saute for another 5 minutes. Add beans, petite diced tomatoes, green chilis, and chicken broth then turn heat up to bring to a boil. Turn heat down to medium then simmer for 30 minutes, stirring occasionally. Taste then add more salt and pepper if necessary, and then squeeze in a little bit of fresh lime juice. Scoop into bowls then serve with extra lime wedges and toppings.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Faribault Foods sponsored this post, and has paid me to write about its Mrs. Grimes Beans products. Samples were provided to me free of charge by Faribault Foods. The opinions expressed herein are my own and based on my own experiences.
This was delicious, I used black beans instead of the chili beans. Served it over rice for my husband and I tried cauliflower rice. I will make this again
Hi Kristin,
Could I use Pork Tenderloin in your Fiesta Chili Recipe?
(I have some in the freezer)
If so, would the cooking time change at all?
Hi Jane! I’m sure that could work – I’d cook for less time since there’s so little if any fat on the tenderloin.
I LOVE this recipe. It hits that perfect “sweet spot” between the tomato-sauce based recipes, and more “taco soup” recipes. By accident the first time I made it I forgot to add in the tomatoes (who does that in chili??). loved it. Now I’ve made it both ways and can say both are great. Only adding about 1/4-1/2 the tomatoes is a great alternatives if you’re looking for a lovely soup that isn’t so heavy on tomatoes. I’ve used leftover pork from your pulled pork recipe, and also used leftover chicken I’ve had on hand. All ways, this has been fantastic. For those viewers looking at comments- no need to ‘test’ this on yourself- it’s company worthy right out the gate! thank you!!
What did I do wrong? Why is your chili so red and mine is so “icky” colored? I followed the recipe exactly. I feel like it needs tomato juice or tomato paste. Thoughts?
Made this almost immediately after you first posted it and it became an instant favorite. Making my 3rd or 4th batch tonight. I can’t always find good pork, so I sub ground pork and use the canned tomatoes with green chilis (plus the green chilis alone) for an extra kick. And after reading other comments I’m thinking I should double the beans next time! So sooo good.
I enjoyed this chili very much — both for dinner last night and lunch today. Followed the recipe except for one tweak: I used 2 cans of beans, and I actually think it could have been a little beanier. Topped with loads of fresh cilantro and sliced scallions, it hit the spot!
Love it!! So glad it hit the spot, and I’m definitely trying this with two cans of chili beans next time. :)
I think you mean chile chili. Chile is the pepper (only one letter I) and chili is the dish.
Just depends on how you’re using the word. Chiles plural use an e, chili peppers in general, no e.
I love making chilli with hot sausage with cyennin pepper.
Sounds delicious, Victor!
Mrs. Grimes chili beans are the only ones I buy – love the flavor! I usually go with Spicy Hot or Original.
Same! Such a quick and easy way to bump up the flavor. :)
This looks wonderful! I don’t eat pork (and while I make your crockpot mojo pork for my hubby), I want to enjoy this, too. Do you think diced, seasoned chicken would be an OK swap – or add another type of legume? Or is the texture of the pork a better fit?
I really, really like the texture of the pork in here, but you could use diced chicken too!
We don’t like beans in our house! Is there anything else I can add to bulk it up? Sweet potatoes?
Sounds like a good idea! I might add a little garlic powder, onion powder and chili powder to replace the seasonings you’d lose from omitting the beans.
We’ve always used Mrs. Grimes for our chili :) I had no idea it was originated in Iowa!
Isn’t that funny?? I didn’t either then was like, uh DUH – GRIMES, IA! :)
I’d be lying if I said I love it when the weather gets cold. However, delicious and hearty dishes like this…they help! Looks incredible!
Thank you so much, Jessie!! I’m the same way when it comes to weather but like you said, chili helps. ;)
This looks like the perfect dinner recipe for cool fall nights.
For sure, Fiona! Great for game day too. :)
YUM…..this looks amazing! Thinking of trying it in crockpot form too, think it would work as well?
Thank you Holly!! I definitely think this would be great in the crock pot. Let me know if you give it a shot!