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. 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 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. Click here for a digital coupon.
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 – let’s get cookin’!
Start by heating 1 Tablespoon vegetable oil in a 6-quart Dutch Oven over heat that’s just a touch above medium. Add 1-1/2lbs 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 1 seeded and minced jalapeno, 4 cloves minced garlic, 1/2 chopped yellow onion and 3/4 teaspoons each cumin, dried oregano, and mustard powder then saute for another 5 minutes.
Last step is to stir in 15oz can Mrs. Grimes Original Chili Beans in Chili Sauce, 14.5oz can petite diced tomatoes, 4oz can diced green chilies, and 2 cups gluten-free 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!
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Fiesta Pork, Bean and Green Chili Chili
Fiesta Pork, Bean and Green Chili Chili has just the right amount of spice and sass. This filling chili recipe is perfect for cool nights or game day!
- 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
- 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.
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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.