Roasted Pepper Pork Chili

A smoky, hearty pork and roasted pepper stew simmered with beans, fire-roasted tomatoes, and warm spices, finished with fresh lime and toppings.

This recipe brings together tender cubes of pork tenderloin, smoky roasted peppers, and fire-roasted tomatoes in a rich, flavorful stew. Seasoned with chili powder, smoked paprika, cumin, and chipotle in adobo, the dish balances heat and smokiness with a touch of sweetness from brown sugar or honey and brightness from lime or vinegar. White beans add heartiness, while fresh toppings like cilantro, sour cream, shredded cheese, or crunchy tortilla chips make it customizable and comforting. Perfect for a cozy meal, it’s a bold yet balanced blend of savory, spicy, and tangy flavors.

Servings

4-6

Prep Time

25 minutes

Cook Time

50 minutes

Total Time

1 hour 15 minutes

Ingredients

Fresh
1.5 lb pork tenderloin, cut into 1-inch cubes
2 poblano peppers
2 red bell peppers
1 jalapeño (optional, for extra heat)
1 large onion, diced
4 cloves garlic, minced
1 tbsp apple cider vinegar or lime juice

Packaged
Peppers (roasted)
1 (14 oz) can fire-roasted diced tomatoes
1 (6 oz) can tomato paste
2 cups chicken or pork broth
1 can white beans (Great Northern or cannellini), drained and rinsed
1 minced chipotle pepper in adobo (plus 1 tsp adobo sauce if desired)
Olive oil for sautéing

Seasoning
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp oregano
½ tsp ground coriander
Salt and black pepper, to taste
1 tsp brown sugar or honey (balances acidity)

Serving
Fresh chopped cilantro
Sour cream
Shredded cheese
Lime wedges

Instructions

Roast the Peppers
Place poblanos, bell peppers, and jalapeño under a broiler or directly over a gas flame. Char the skins until blackened (8–10 minutes). Transfer to a bowl, cover with plastic wrap or a towel, and let steam 10 minutes. Peel, deseed, and dice the peppers.

Brown the Pork
In a Dutch oven or heavy pot, heat oil over medium-high. Sear pork tenderloin cubes until lightly browned (2–3 minutes per side). Do not overcook — they’ll finish in the sauce. Remove and set aside.

Build the Base
In the same pot, sauté onion until translucent (5–7 minutes). Add garlic, minced chipotle in adobo, and tomato paste. Cook 1–2 minutes until fragrant and slightly caramelized.

Deglaze and Combine
Add roasted peppers, diced tomatoes, broth, chili powder, smoked paprika, cumin, oregano, and coriander. Stir to combine. Return pork to the pot. Bring to a gentle simmer.

Simmer
Cover and simmer on low for 30–40 minutes until pork is just tender. Add beans in the last 10–15 minutes if using. Stir in vinegar/lime juice and brown sugar or honey at the end.

Finish & Serve
Taste and adjust seasoning (salt, acid, heat). Serve with sour cream, shredded pepper jack, fresh cilantro, or crushed tortilla chips.

Place poblanos, bell peppers, and jalapeño under a broiler or directly over a gas flame. Char the skins until blackened (8–10 minutes).

Transfer to a bowl, cover with plastic wrap or a towel, and let steam 10 minutes. Peel, deseed, and dice the peppers.

In a Dutch oven or heavy pot, heat oil over medium-high. Sear pork tenderloin cubes until lightly browned (2–3 minutes per side). Do not overcook — they’ll finish in the sauce. Remove and set aside.