This Campbell’s Pork and Beans Chili Recipe is the ultimate comfort food, delivering a hearty and satisfying meal that’s perfect for chilly evenings. With simple ingredients and straightforward instructions, you’ll have a delicious dinner ready in no time.
The combination of ground pork, beans, and rich tomato flavor creates a flavorful chili that’s sure to become a family favorite. Serve hot, garnished with your favorite toppings, and enjoy the comfort of a homemade meal.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Campbell’s Pork and Beans Chili
Hearty ingredients come together for a comforting chili that’s both simple and satisfying.
The ground pork is key here. Look for 80/20 lean to fat ratio at your local butcher or Costco for the best flavor. If you’re using a leaner ground pork, consider adding a bit more tomato paste to enhance the richness. Fresh onions matter—yellow or white works—just make sure they’re finely chopped.
No Campbell’s Pork and Beans? Use plain pork and beans with a splash of barbecue sauce. For a spicier kick, add more chili powder or diced jalapeños. If you prefer a thicker chili, simmer it uncovered for the last 30 minutes. You can also use ground beef or turkey as a substitute if you prefer.
This chili reheats beautifully and tastes even better the next day. Store it in an airtight container in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.
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Why You’ll Love This Recipe
I’ll be real: this chili tastes even better the next day, and the leftovers are perfect for packing in lunches or reheating for a quick dinner – it’s a practical solution that saves me time and money.
Quick Weeknight Fix: I can throw this Campbell’s pork and beans chili recipe together in under 30 minutes, which is a lifesaver on busy weeknights when I need something hot and satisfying.
Flavor Bomb: The combination of ground pork, garlic, and Campbell’s Pork and Beans creates a ridiculously rich and savory flavor that’s hard to beat – it’s become my go-to comfort food.
Feeds the Crowd: This recipe makes a big batch, so it’s perfect for feeding a hungry family or a crowd of friends on game day – I love that I can easily scale it up or down depending on my needs.
Step-by-Step Instructions for Campbell’s Pork and Beans Chili
Here’s the method to create this comforting chili – straightforward and satisfying.
Step 1: Brown the Ground Pork and Soften the Onion
Heat a large Dutch oven over medium-high heat. Add the 1 lb Ground Pork, breaking it up with a wooden spoon as it cooks. You’ll want to get a good sear on the pork to develop that rich flavor. Cook for about 5-7 minutes until the pork is no longer pink and has a nice brown color.
Once the pork is browned, add the 1 whole Onion, diced into small pieces. Continue cooking for another 5 minutes until the onion is softened and translucent. Stir occasionally to prevent burning. The onion should be fully incorporated into the pork mixture, creating a flavorful base for the chili.
Step 2: Add Aromatics and Spices
Add the 3 cloves Garlic Cloves, minced or pressed, to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning. The aroma of garlic will fill the air, signaling that it’s time to add the spices.
Stir in the 2 tbsp Chili Powder and 1 tsp Ground Cumin. Cook for another 1-2 minutes until the spices are fragrant. This step is crucial as it enhances the flavor of the chili. Make sure to stir well to distribute the spices evenly throughout the pork mixture.
Step 3: Combine Remaining Ingredients and Simmer
Add the 1 can Campbell’s Pork and Beans, 1 can Diced Tomatoes, 2 tbsp Tomato Paste, 0.5 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir well to combine all the ingredients.
Pour in the 1 cup Beef Broth, bringing the mixture to a simmer. Once it’s simmering, reduce the heat to low and let it cook, covered, for 30-40 minutes. This slow cooking process allows all the flavors to meld together, creating a rich and hearty chili. Stir occasionally to prevent sticking.
Step 4: Final Check and Serve
After 30-40 minutes of simmering, check the chili’s consistency and flavor. If it’s too thick, you can add a bit more Beef Broth. If it’s too thin, let it simmer uncovered for a few more minutes to reduce. Taste and adjust the seasoning with additional Salt and Black Pepper if needed.
Serve the chili hot, garnished with your choice of toppings such as chopped onions, shredded cheese, or sour cream. This comforting dish is perfect for a chilly evening, serving 4 people generously.
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Pro Tips For Making Campbell’S Pork And Beans Chili
Brown the Pork: Get a good sear on the ground pork before breaking it up – it’ll add depth to your chili. I learned this the hard way—just breaking it up right away makes it taste bland.
Soften the Onions: Cook the onions until they’re translucent and starting to caramelize before adding the garlic. This brings out their natural sweetness and balances the acidity from the tomatoes.
Watch the Liquid: Keep an eye on the chili’s consistency as it cooks, especially after adding the Campbell’s Pork and Beans and diced tomatoes. If it gets too thick, a splash of water can save it.
Simmer Slowly: Let the chili simmer on low heat for at least 30 minutes to allow the flavors to meld together. I was skeptical until I tried it – it makes a real difference in the overall taste.
Creative Variations of This campbells pork and beans chili
Spicy Tex-Mex Variation
For a spicy kick, add 1-2 diced jalapeños or 1 serrano pepper during the onion cooking stage. You can also increase the chili powder to 3 tbsp for extra depth. 🔥
Smoky Chipotle Twist
Add 1-2 chipotle peppers in adobo sauce, minced, with the garlic for a smoky heat. This pairs beautifully with the smoked paprika. The smokiness enhances the pork’s flavor.
White Bean Alternative
Replace Campbell’s Pork and Beans with canned cannellini beans and add 1/4 cup chopped fresh cilantro at the end. This creates a lighter, fresher chili variation that’s perfect for spring.
Meat Lover’s Variation
Add 1/2 lb cooked bacon, crumbled, or 1/2 lb diced chorizo with the ground pork for extra protein and flavor complexity. The smoky bacon or spicy chorizo adds a rich layer.
Vegetarian Version
Substitute the ground pork with 1 lb extra-firm tofu, crumbled, or 1 cup cooked lentils. Keep the beans and adjust seasonings as needed. This version is just as hearty and satisfying.
Slow Cooker Adaptation
After browning the pork and cooking the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This hands-off method is perfect for busy days.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 420kcal
% Daily Value
Total Fat 28g36%
Saturated Fat 9g45%
Cholesterol 80mg27%
Sodium 940mg41%
Total Carbohydrate 22g8%
Dietary Fiber 5g18%
Sugars 6g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use ground beef instead of ground pork?
Yes, you can substitute ground beef for ground pork. The flavor will be slightly different, but it will still be delicious. Keep the 80/20 lean to fat ratio for the best results.
2
How can I make this chili spicier?
To add more heat, increase the chili powder to 3 tbsp or add 1-2 diced jalapeños during the onion cooking stage. You can also add 1-2 chipotle peppers in adobo sauce with the garlic for a smoky kick.
3
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the pork and cook the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This hands-off method is perfect for busy days.
4
How long does this chili keep in the fridge?
This chili reheats beautifully and can be stored in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
