You are going to love this no bean ground pork chili recipe! This healthy chili is loaded with vegetables and has the most incredible flavour. It's easy to make and makes great leftovers so is perfect for meal prep. It's gluten-free, paleo and Whole30 compliant.
Healthy comfort food like my dairy free clam chowder and blueberry sweetened meatloaf without breadcrumbs are some of my favourite recipes to make, which is why I am so excited for you to try the ground pork chili recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- The flavour! This homemade chili is so tasty! Just like my healthy ground beef meat sauce.
- It's really simple and easy to make and is ready in just 45 minutes.
- Ground pork is usually cheaper than ground beef so this chili is a great way to help you save money on groceries (just like my ground pork burgers).
- It makes great leftovers and is perfect for meal prep.
- This chili is made with no beans and is healthy, gluten-free, dairy-free, paleo, low carb, keto, and Whole30 compliant.
If you love chili recipes you will also love my no bean chili with blueberries!
Ingredients and substitutions:
For the exact measurements and full ingredient list refer to the recipe card at the bottom of the post.
Jump to the Recipe Card.
- Ground pork - the base of this delicious chili recipe. You could also swap this for any other ground meat including ground beef, ground chicken or ground turkey.
- Tomatoes - I use canned diced tomatoes or canned chopped tomatoes to make this ground pork chili. You could also use fresh tomatoes and chop them yourself.
- Coconut milk - coconut milk is added to help give this chili a unique flavour and give it a rich and creamy texture. I recommend using full fat coconut milk rather than low fat coconut milk.
- Cacao powder - I love adding cacao powder to chili recipes. It helps enhance the bold flavours of the chili. You could also use cocoa powder.
- Chili powder - I use pure ground chili powder rather than a chili powder blend. Add as much or as little as you like depending on how spicy or mild you like your chili.
- Bell peppers - you can use any colour of sweet bell peppers that you like.
- Onion - chopped white onion adds even more flavour to this chili. Instead of white onion you can use yellow onion or sweet onion instead.
- Herbs and spices - dried oregano, ground cumin, sea salt and ground black pepper all combine perfectly to give this chili the most amazing flavour.
Recipe variations and add ins:
- This chili freezes really well so feel free to make a double or triple batch and save some for later.
- For a less spicy chili, add only one teaspoon of chili spice instead of two.
- Feel free to add more vegetables such as carrots, celery, zucchini, peas, cabbage or spinach.
- If you prefer beans in your chili: add a can of black beans or white beans (or another bean of your choice).
- To make this ground pork chili even higher in protein you can add cooked, chopped sausage.
How to make ground pork chili:
Step 1
Place a large pot or stockpot on the stove on medium heat and add the cooking oil.
Step 2
Once the pot is hot and the oil is melted, add the ground pork and cook it until it's browned, breaking it apart as you cook it.
Step 3
Once the pork is cooked, add the chopped onion to the pot and cook it for a few minutes, until it's translucent.
Step 4
Add the remaining ingredients to the pot and stir everything well to combine.
Step 5
Turn down the heat and let the chili simmer for 20-25 minutes, until the vegetables have the consistency you prefer. Then serve and enjoy!
To make this chili in a slow cooker or Crockpot:
If you prefer to make chili in a slow cooker or Crockpot, first you will need to brown the meat on the stovetop. Then add the chopped onions to the pan with the meat and cook them for a few minutes, until the onion is tender. Next, transfer the pork and onion mix to your slow cooker or Crockpot, add the remaining ingredients, and mix everything well. Turn the slow cooker onto low heat and cook for approximately 4 hours, stirring occasionally, until the vegetables have the consistency you prefer.
Tip: How to make chilli less spicy
If you accidentally made your chili too spicy there are a few ways you can decrease the heat including adding more tomatoes to dilute the chili, adding coconut milk, adding a bit of honey or maple syrup, adding sour cream, heavy cream or milk, or plain yogurt.
Serving ideas:
This ground pork chili is delicious served as is but you could also top it with chopped cilantro, sliced avocado, crushed crackers, or grated cheese. Chili also pairs well with sugar free coleslaw, almond flour biscuits, grain free corn bread muffins, garlic bread, or the best gluten-free cornbread. You could also serve it on a bun and eat it like a sandwich.
Ground pork chili FAQs:
Yes! To make this into a vegan chili use a vegan ground meat instead of ground pork.
Store any leftover ground pork chili in an airtight container in the fridge for up to 5 days.
Yes, this chili freezes really well in an airtight container for up to 3 months.
Other ground meat recipes you will love:
Recipe
No Bean Ground Pork Chili
Equipment
Ingredients
- 3 tablespoon cooking fat (avocado oil, coconut oil, butter or ghee)
- 2 lbs ground pork
- 4 cans diced or chopped tomatoes (equivalent to ~1600mL)
- 1 white onion, diced
- 4 bell peppers, diced
- 3/4 cup full fat organic coconut milk
- 1 tablespoon organic cacao powder (or cocoa powder)
- 1 tablespoon organic oregano
- 2 teaspoon hot chili powder Feel free to add more or less depending on how spicy you like your chili
- 1-2 teaspoon sea salt (to taste)
- 1 teaspoon ground organic cumin
- 1/4 teaspoon ground black pepper (more or less to taste)
Instructions
- Place a large pot on the stove on medium heat and add the cooking fat or oil.
- Once the oil is melted, add the ground pork and cook until browned, stirring occasionally to break the meat apart.
- Add the chopped onion and sauté for a few minutes, until the onion is translucent.
- Add the remaining ingredients and stir everything well to combine.
- Turn down the heat and let it simmer for 20-25 minutes, until the vegetables have the texture you prefer.
- Remove from heat, serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftover chili in an airtight container in the fridge for up to 5 days.
alanna dB
I miss chili too! I love my mom's recipe, so maybe I'll just make it without the beans & add some extra vegetables. Her secret ingredient was always a sweet addition too. I think it balances the tomatoes (I find cinnamon does that too!)Definitely going to try this when it cools down again. It seems like a nice weekday meal. I've been really lazy with meal planning lately. Oops!
Erin Carter
Oh thanks for catching that Rachel! I will have to get that fixed
Rachel
Whoops, trying to share from the icons at the bottom but they all turn into Pinterest each time!
Erin Carter
Michele that's so sad about the commercials! usually there are some really funny ones. Oh well I guess I didn't miss anything then 🙂
Michele Spring
You didn't miss too much by not seeing the commericals. Most of them made me cry! Sappy sappy. haha. But this chili recipe doesn't want to make me cry. I am excited to try it!