Healthy Chili with Ground Pork

You are going to love this chili recipe! This healthy chili with ground pork 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.

Why you will love this recipe:

• The flavour! This homemade chili is so delicious and tasty! The combination of spices blends perfectly and the chili powder adds the perfect amount of heat.
• It's really simple and easy to make and is ready in 45 minutes.
• This chili is healthy and full of vegetables including tomatoes and sweet bell peppers.
• This chili recipe is made with pantry staple ingredients and because it's made with ground pork instead of ground beef it's a more affordable chili option.
• It makes great leftovers and is perfect for meal prep.
• This chili is made with no beans and is gluten free, dairy free, keto, low carb, paleo, and Whole30.

Taste and texture:

This chili tastes amazing. It has the best flavour with a little spice which is balanced by the tomatoes, coconut milk and cacao powder. The herbs and spices also blend perfectly to give this chili so much flavour. Because of all the vegetables, this is a chunky chili.

Key ingredients and substitutions:

• Ground pork - ground pork is 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 or chopped tomatoes to make this chili. You could also use fresh tomatoes which you chopped 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 which is higher in water and more runny.
• 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 to make this chili. Add as much or as little as you like depending on how spicy or mild you like your chili.
• Bell peppers - sweet bell peppers add healthy vegetables to this chili and give it a nice, chunky texture. You can use any color of sweet bell peppers that you like.

How to make:

Step one:

First, place a large pot on the stove on medium heat and add the cooking oil.

Step two:

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 three:

Once the pork is cooked add the chopped onion to the pot and cook it for a few minutes, until it's translucent.

Step four:

Add the remaining ingredients to the pot and stir everything well to combine.

Step five:

Turn down the heat and let the chili simmer for 20-25 minutes, until the vegetables have the consistency you prefer.

To make this chili in a slow cooker or Crockpot:

If you prefer to make this 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.

Tips and variations:

• For a less spicy chili, add only one teaspoon of chili spice instead of two.
• Feel free to add more vegetables - some great options include carrots, celery, zucchini, peas, cabbage or spinach.
• You can use any type of ground meat that you like to make this chili including ground pork, ground chicken, ground turkey or ground beef.
• 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 chili even higher in protein you can add cooked, chopped sausage.
• This chili freezes really well so feel free to make a double or triple batch and save some for later.

How to make chili less spicy:

If you accidentally made your chili too spicy there are a few ways you can tame down the heat including adding more tomatoes to dilute the chili, adding coconut milk, adding a bit of honey or maple syrup, adding sour cream, cream or milk, or adding plain yogurt.

How to serve:

This 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 perfectly with coleslaw, biscuits, corn bread, garlic bread and toast. You could also serve it on a bun and eat it like a sandwich or serve it over rice, cauliflower rice, or zucchini noodles.

How to store:

Store any leftover chili in an airtight container in the fridge for up to 5 days. This chili also freezes really well in an airtight container for up to 3 months.

Nutrition info:

One serving of this chili has approximately 413 calories, with 7 grams of total carbohydrates, 2 grams of fiber, 5 grams of net carbs, 21 grams of protein and 34 grams of fat. This chili is healthy, gluten free, dairy free, paleo, keto, Whole30 and low carb. It is not a low fat or low calorie chili recipe.

Frequently asked questions:

Other recipes you will love:

• Healthy sloppy Joe's
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• Easy Stuffed Peppers
• The best hamburger recipe

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