This slow cooker pork and pinto bean chili combines pork, canned beans and smoky spices with a simple grocery list.

Tips for slow cooker pork and pinto bean chili

Use canned, fully cooked pinto beans. Dry beans cannot be substituted directly in this slow-cooker method. Pork shoulder is a higher-fat substitution requiring a new estimate.

Helpful equipment: A slow cooker is essential for this method; compare capacity with the recipe’s 5- to 6-quart requirement and follow the manufacturer’s fill guidance. Compare slow cooker on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

49.5gPROTEIN

496Calories

46.8gCarbs

11.7gFat

15gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Slow Cooker Pork & Pinto Bean Chili

Pork, canned pinto beans and smoky spices make a hearty chili with a simple grocery list.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings 6 equal portions

Calories 496 kcal

Equipment

1 5- to 6-quart slow cooker and skillet food thermometer

Ingredients

2 1/4 lb boneless pork loin, raw, trimmed, 1-inch cubes
3 (15 oz) cans canned pinto beans, drained and rinsed
2 (14.5 oz) cans canned diced tomatoes with juice
1 1/4 cups onion, diced
1 1/3 cups red bell pepper, diced
4 cloves garlic, minced
2 1/2 Tbsp tomato paste
2 1/4 tsp olive oil
1 cup water
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/4 tsp smoked paprika
2/3 tsp table salt

Instructions

Thaw pork completely in the refrigerator. Heat oil in a skillet and brown pork in batches for about 8 minutes total. Transfer pork and juices to a 5- to 6-quart slow cooker.
Add tomatoes, onion, pepper, garlic, tomato paste, water, chili powder, cumin, paprika and salt. Cover and cook on LOW for 7–8 hours, until pork is fork-tender. Follow cooker fill limits.
Stir in the drained canned pinto beans for the last 30 minutes. Continue cooking until the chili is steaming and at least 165°F throughout. If very thick, add plain hot water.
Stir well and divide all pork, beans and sauce into six equal portions. No cheese, sour cream, chips or rice included.

Notes

Use canned, fully cooked pinto beans. Dry beans cannot be substituted directly in this slow-cooker method. Pork shoulder is a higher-fat substitution requiring a new estimate.

Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.