Prep Time
10 Mins
Cook Time
45 Mins
Makes 6 servings

Off-the-shelf ingredients make this crowd-pleasing dish a snap to prepare. Serve with your favorite taco toppings, and let guests help themselves.

How to Make It

Step 1

Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.

Step 2

Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.

Step 3

Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes.

Ratings & Reviews

mkumpe's Review

March 09, 2011
This is a fantastic recipe! Easy to make and is even better the second day. Freezes very well too!

abbyhavermann's Review

November 16, 2009
I was having two dinner parties in one weekend and wanted to make something I could have on both nights, but also a little more interesting then your basic stew or chili. This got rave reviews from adults and children (for the slightly pickier kids, I reserved a few of the chicken pieces and corn and just gave them that on a plate). I used chicken instead of pork and only had regular canned tomatoes so I added green chilis. I used half the amount of beans and I omitted the onion and garlic (just preference) and it didn't suffer in flavor one bit. Served it with corn muffins one night and bread the other and a big salad and voila!

KellyfromTifton's Review

January 21, 2009
We served this chili on Christmas eve to the neighbors and everyone asked for the recipe. It's different and rich and very satisfying. Only change I made was to use pork tenderlion diced small and then supplement with a large can of chicken breast from Sam's Club. We bought the tenderloin from Publix while on sale and we like to use the chicken breast when we can in soups/stews for a healthier meal. The combination was amazing. Will make again and again. Even my 5 and 3 year old boys inhaled it (with a little less pepper).

beckhark's Review

December 28, 2008
This is a nice change of pace recipe. We enjoyed it alot. It was especially godd with the green chili corn muffins that Paula Deen makes.

beckys1's Review

November 12, 2008
Very tasty and simple recipe. A real pleaser for the whole family. I served it over rice...very good.