- 6 slices Smithfield® Thick Cut Bacon, cut into 1/4-inch-wide slices
- 1 Smithfield® Applewood Smoked Bacon Seasoned Pork Loin Filet, cut into 3/4-inch cubes
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 (14.5 ounce) cans diced fire-roasted tomatoes
- 1 1/2 cups water
- 2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained
- Salt
- Sour cream
- Thinly sliced green onions
- Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
- Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
- Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
- Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
- Serve chili garnished with remaining bacon, sour cream and green onions.
10/09/2019
recipepes.com
smoky pork, bacon and white bean chili from smithfield®, recipe
PT15M
PT1H
5
455 calories
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