Pork Chickpeas Chili Recipe

Name: Pork Chickpeas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil (more, If Needed); 1-18 pound Pork Shoulder, Cubed In Bite Sized Pieces; 1/2 cups Flour; 2 whole Red Onions, Chopped; 1/2 whole Carrot, Chopped; 2 stalks Celery, Chopped; 1 pinch Salt; 1 teaspoon Paprika; 1 teaspoon Chili Powder; 1- 1/2 teaspoon Ground Cumin; 1 cube Chicken Bouillon; 1 can (14.5oz Can) Chopped Tomatoes (plain Or With Green Peppers And Onions); 2 Tablespoons Worcestershire Sauce; 1 cup Water; 1 can (14 Oz) Can Chickpeas/Garbanzo Beans, Drained & Rinsed

Servings: persons

2 Tablespoons Vegetable Oil (more, If Needed)
1-18 pound Pork Shoulder, Cubed In Bite Sized Pieces
1/2 cups Flour
2 whole Red Onions, Chopped
1/2 whole Carrot, Chopped
2 stalks Celery, Chopped
1 pinch Salt
1 teaspoon Paprika
1 teaspoon Chili Powder
1- 1/2 teaspoon Ground Cumin
1 cube Chicken Bouillon
1 can (14.5oz Can) Chopped Tomatoes (plain Or With Green Peppers And Onions)
2 Tablespoons Worcestershire Sauce
1 cup Water
1 can (14 Oz) Can Chickpeas/Garbanzo Beans, Drained & Rinsed

1
Heat up the oil in a stew pot on medium-high heat until oil is shimmering.
2
Meanwhile, dredge pork cubes in the flour.
3
When oil is hot add the meat in batches (dont crowd the pan) and brown on all sides until golden, about 2-3 minutes per batch.
4
Set the cooked pork aside while you cook the rest.
5
In the now empty pan, on medium heat saute onions, carrots and celery with a pinch of salt.
6
Add more oil if pan is too dry.
7
Let veggies soften, about 3 minutes.
8
Once veggies have softened slightly, sprinkle in the paprika, chili powder, cumin and crumbled bouillon cube and allow the spices to lightly toast, until you start to smell the spices.
9
Pour in the can of chopped tomatoes, Worcestershire sauce and water.
10
Carefully add in seared pork cubes.
11
Bring to a simmer.
12
Leave to bubble away for 40 minutes or until pork is fork tender, stirring every now and again.
13
Add drained chickpeas into the sauce.
14
If sauce is too thick, add a touch more water.
15
Let it simmer for another 5-10 minutes.
16
Taste to adjust seasoning.
17
Once sauce has thickened to your liking, the chili is ready!
18
Decide if you want to shred the pork cubes or leave them whole.
19
I left mine whole.
20
Serve with rice, pasta, tortilla or crusty bread.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil (more, If Needed), 1-18 pound Pork Shoulder, Cubed In Bite Sized Pieces, 1/2 cups Flour, 2 whole Red Onions, Chopped, and more.

Yes, Pork Chickpeas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chickpeas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions