Ground Pork Chili Recipe Without Beans — Hearty Skillet Chili

Why you will love this chili:

• Rich, satisfying flavor. The combination of spices, tomatoes and cacao deepens the chili’s taste.
• Fast and straightforward. Ready in about 45 minutes with minimal hands-on time.
• Budget friendly. Ground pork is often less expensive than ground beef, making this an economical main course.
• Diet-friendly. Made without beans and suitable for gluten-free, dairy-free, paleo, low-carb, keto, and Whole30 diets.

Ingredients:

See the recipe card below for exact measurements and nutrition information.

• Ground pork — can be substituted with ground beef, chicken or turkey if preferred.
• Tomatoes — canned diced or chopped tomatoes work well; fresh tomatoes may be used and chopped.
• Full-fat coconut milk — provides creaminess and balances heat; avoid low-fat varieties for best texture.
• Cacao or cocoa powder — deepens and rounds the chili’s flavor.
• Chili powder — use pure ground chili powder rather than a blended mix for clearer flavor control.
• Bell peppers — any color of sweet peppers is fine, diced to your preferred size.
• Onion — white, yellow, or sweet onion, chopped.
• Herbs and spices — dried oregano, ground cumin, sea salt and black pepper to taste.

Recipe variations and add-ins:

• Milder chili: reduce the chili powder to 1 teaspoon.
• More vegetables: add carrots, celery, zucchini, spinach, peas or cabbage for extra fiber and nutrients.
• Want beans? Stir in a can of black or white beans for a heartier, bean-inclusive chili.
• Extra protein: add cooked, chopped sausage or an extra pound of meat to increase protein content.

How to make ground pork chili:

Step 1

Heat a large pot or stockpot over medium heat and add the cooking fat of your choice.

Step 2

Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.

Step 3

Stir in the chopped onion and cook a few minutes until translucent and fragrant.

Step 4

Add the remaining ingredients—tomatoes, bell peppers, coconut milk, cacao, and seasonings—and stir to combine well.

Step 5

Reduce heat and simmer for 20–25 minutes, or until the vegetables reach your preferred tenderness. Adjust seasoning, serve hot, and enjoy.

To make this chili in a slow cooker or Crockpot:

Brown the ground pork in a skillet, add the chopped onions and cook briefly until tender. Transfer the pork and onions to the slow cooker, add the remaining ingredients and stir to combine. Cook on low for about 4 hours, stirring occasionally, until vegetables are tender and flavors meld.

Top tips:

• To reduce heat: dilute the chili by adding more tomatoes, a splash of coconut milk, or a touch of sweetener such as honey or maple syrup. Dairy toppings such as sour cream or yogurt also mellow spiciness.
• Serving ideas: top with cilantro, sliced avocado, crushed crackers or grated cheese. Serve alongside coleslaw, almond flour biscuits, grain-free cornbread muffins or garlic bread for a fuller meal.

Yes. Substitute a plant-based ground meat alternative for the ground pork and use a dairy-free milk if needed.

Store leftovers in an airtight container in the refrigerator for up to five days.

Yes. This chili freezes well in an airtight container for up to three months. Thaw and reheat gently on the stove or in the microwave.

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