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Smoky Pork, Bacon and White Bean Chili

Rated as 4.5 out of 5 Stars

"This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food."
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1 h 40 m servings 427 cals
Original recipe yields 6 servings


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  1. In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
  2. Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes.
  3. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.


  • *You can also make this recipe with pork shoulder.

Nutrition Facts

Per Serving: 427 calories; 18.9 g fat; 32.9 g carbohydrates; 29.6 g protein; 74 mg cholesterol; 976 mg sodium. Full nutrition

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This was good, but we like our chili spicier so next time I will increase the spices and add jalapeño or chile peppers.