This flavor-packed Slow Cooker Pork and Black Bean Chili is an easy recipe that will quickly become a family favorite! Made with savory ground pork, hearty black beans, and a colorful mix of veggies, it’s perfectly spiced for a rich and satisfying meal.
Instead of the usual ground beef, this version uses ground pork, which adds a mild and savory richness to the dish. Black beans add more protein and heartiness, while yellow squash and sweet corn offer a touch of natural sweetness that perfectly balances the smoky chili powder, cumin, and subtle heat from cayenne pepper and jalapeño.
Feel free to swap the yellow squash for zucchini, butternut squash, carrots, or sweet potatoes. You can also use a different type of beans, such as red kidney beans, white beans, pinto beans, or even a mix of chili beans. I used canned beans, but you can go with dry beans if you’d like.
The blend of fresh vegetables, protein, and warming spices makes this chili both nutritious and satisfying. Plus, it’s easy to customize with your favorite toppings like chopped cilantro, shredded cheese, and a dollop of sour cream.
This delicious chili is an easy meal that you can enjoy any time of year!
How to Make This Ground Pork Chili Recipe
Step 1: Brown the pork. Start by heating a large skillet over medium-high heat. Add the ground pork and season with salt and black pepper. As the pork cooks, use a wooden spoon to break it into small pieces until browned and fully cooked. You shouldn’t need any oil for cooking, but if the meat starts sticking, you can add a little bit of olive oil.
Step 2: Combine the ingredients. Add the crushed tomatoes and diced tomatoes to your slow cooker. Then, transfer the browned pork to your crock pot using a slotted spoon, leaving any excess fat behind. Next, add the remaining ingredients: black beans, squash, corn, onion, garlic, jalapeno, and spices (chili powder, cumin, oregano, and cayenne pepper).
Step 3: Cook. Stir everything together to combine. Cover the slow cooker and let it work its magic. Cook on low heat for 8-10 hours or high heat for 5-6 hours.
Step 4: Serve and enjoy. Once the chili is done, give it a final stir and taste to adjust the seasonings. Serve a bowl of hearty chili with your favorite toppings, like green onions, shredded Monterey Jack cheese, a dollop of sour cream, or even a splash of your hot sauce of choice. Pair it with tortilla chips or a slice of cornbread for the best chili experience.
Helpful Tips
- Brown the Pork First: Don’t skip browning the ground pork before adding it to the slow cooker. This step enhances the flavor by caramelizing the meat and prevents it from becoming greasy in the chili. Be sure to drain any excess fat before transferring the pork to the slow cooker.
- Adjust the Spice Level to Taste: The recipe calls for chili powder, cumin, and cayenne pepper, but you can easily tweak the spice level to your preference. If you like it spicier, leave the seeds in the jalapeño or add an extra pinch of cayenne. For a milder chili, remove the seeds from the jalapeno and reduce or omit the amount of cayenne.
- Let the Flavors Develop: For the best results, avoid lifting the lid too often while the chili cooks. Keeping the slow cooker closed helps maintain a consistent temperature and allows the flavors to fully develop. If you have the time, cooking on the low setting for 8-10 hours yields a deeper, more robust flavor compared to the high setting.
Serving Suggestions
- Biscuits: This is a great recipe to pair alongside these cheddar jalapeno biscuits or these low-carb biscuits.
- Cornbread: A slice of warm cornbread and chili are a classic comfort food combination!
- Rice or Quinoa: Serve the chili over a bed of rice or quinoa for a more filling meal.
- Tortilla Chips or Crusty Bread: Scoop up your chili with crunchy tortilla chips or slices of crusty bread.
Can I make this on the stovetop?
Yes! If you don’t have a slow cooker or prefer to make the chili on the stovetop, here’s how to do it:
- Brown the pork: Start by browning the ground meat as directed in the original recipe, but use a large pot or large Dutch oven instead of a skillet. Once browned, drain any excess fat.
- Sauté the aromatics: Add the chopped onion, garlic, and jalapeño to the pot with the pork. Sauté for 3-4 minutes, or until the onion is translucent.
- Combine ingredients: Stir in the crushed tomatoes, diced tomatoes, black beans, yellow squash, corn, and all the spices. Mix well to combine.
- Simmer: Reduce the heat to low, cover the pot, and let the chili simmer for about 45 minutes to 1 hour, stirring occasionally. This allows the flavors to meld and the vegetables to soften. Just be sure to keep an eye on the pot and stir occasionally to prevent sticking.
- Garnish and serve: Once the chili is thick and the vegetables are tender, garnish with fresh cilantro and your favorite toppings, then serve!
Storage Instructions
Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days. It’s even better the next day!
Freezer: Portion cooled leftover chili into freezer-safe containers or resealable bags and freeze for up to 3 months. Be sure to thaw overnight in the fridge before reheating.
Reheating: Reheat the chili in a saucepan on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave individual servings in a microwave-safe bowl in 1-2 minute intervals, stirring in between.
Slow Cooker Pork and Black Bean Chili
Equipment
- Slow Cooker
Ingredients
- 1 lb. ground pork
- salt to taste
- black pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
- 1 15-ounce can black beans drained and rinsed
- 2 cups diced yellow squash
- 1 cup frozen corn
- 1 yellow onion chopped
- 2 cloves garlic chopped
- 1 jalapeno seeded and diced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- Fresh chopped cilantro for garnish
Instructions
- Heat a large non-stick skillet over medium-high heat. Add ground pork and season with salt and pepper to taste. Cook pork until browned, crumbling the meat as it cooks with a spoon or spatula.
- Add the crushed and diced tomatoes to your slow cooker.
- When the pork is done, drain any excess liquid and add the meat to the slow cooker.
- Next, add the beans, squash, corn, onion, garlic and jalapeno followed by the chili powder, cumin, oregano and cayenne pepper to the slow cooker.
- Stir to combine all of the ingredients. Cook on your slow cooker’s high setting for 5-6 hours or the low setting for 8-10 hours.
- Garnish with cilantro and any other toppings you desire.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.