You are going to love this no-bean ground pork chili! This hearty, healthy chili is packed with vegetables and bold flavour, easy to prepare, and reheats beautifully for meal prep. It’s naturally gluten-free and can easily fit paleo and Whole30 preferences when using compliant ingredients.
If you enjoy comforting, healthy meals, try this chili alongside other favourite recipes like dairy-free clam chowder, a ground beef spinach and artichoke casserole, or a breadcrumb-free blueberry meatloaf. This ground pork chili brings bold savoury notes from spices and cacao along with natural sweetness from bell peppers and tomatoes.
Why you will love this chili:
- Great flavour: layers of spices, cacao (or cocoa), and coconut milk create a rich, satisfying chili.
- Quick and simple: ready in about 45 minutes, making it perfect for weeknights.
- Budget friendly: ground pork is often less expensive than ground beef and works well in this recipe.
- No beans: a bean-free chili that’s naturally low carb and adaptable for paleo, keto, and Whole30 diets.
Ingredients:
For exact measurements, refer to the recipe card at the bottom of the post.
Jump to the Recipe Card.
- Ground pork – can be swapped for ground beef, chicken, or turkey if preferred.
- Tomatoes – canned diced or chopped tomatoes work well; use fresh chopped tomatoes if you prefer.
- Coconut milk – full-fat provides the best texture and richness.
- Cacao or cocoa powder – deepens the chili’s flavour without making it chocolatey.
- Chili powder – use pure ground chili powder or adjust to taste.
- Bell peppers – any sweet pepper colour, diced.
- Onion – white, yellow, or sweet onion, diced.
- Herbs and spices – oregano, cumin, sea salt, and black pepper to round out the flavour.
Recipe variations and add-ins:
- Milder chili: reduce the chili powder to one teaspoon.
- Extra vegetables: add carrots, celery, zucchini, spinach, peas, or cabbage for more texture and nutrition.
- Include beans: if you like beans, stir in a can of black or white beans.
- Boost protein: add cooked, chopped sausage or extra ground meat.
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, breaking it up with a spoon, until it’s browned.
Step 3
Stir in the diced onion and sauté for a few minutes until translucent.
Step 4
Add the diced bell peppers, canned tomatoes, coconut milk, cacao, and spices. Stir well to combine and bring to a gentle simmer.
Step 5
Lower the heat and simmer for 20–25 minutes, or until the vegetables reach your preferred tenderness. Taste and adjust seasoning, then serve warm.
Slow cooker or Crockpot method:
Brown the ground pork on the stovetop, add the onions and cook until softened. Transfer the meat and onions to the slow cooker, add the remaining ingredients, and cook on low for about 4 hours, stirring occasionally, until the vegetables are tender.
Top tips:
- Reduce heat: if the chili is too spicy, mellow it with extra tomatoes, a splash of coconut milk, or a touch of honey or maple syrup. Dairy toppings like sour cream or plain yogurt also help cool the heat.
- To serve: enjoy the chili plain or top with chopped cilantro, sliced avocado, crushed crackers, or shredded cheese. Serve with coleslaw, almond flour biscuits, cornbread muffins, garlic bread, or your favourite side.
Ground pork chili FAQs:
Yes. Substitute a plant-based ground meat alternative and use coconut milk or another plant-based milk to keep it fully vegan.
Store leftover chili in an airtight container in the refrigerator for up to five days.
Yes. Freeze in airtight containers for up to three months. Thaw overnight in the refrigerator before reheating.
Other ground meat recipes you will love:
-
Healthy Meatloaf without Breadcrumbs (gluten-free & dairy-free)
-
Healthy Sloppy Joes with Ground Beef
-
Whole30 Stuffed Peppers (gluten-free, paleo)
-
The Best Gluten-Free Burgers Recipe (so juicy!)
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Recipe
No Bean Ground Pork Chili
Equipment
-
Large pot or stockpot
Ingredients
- 3 tablespoons cooking fat (avocado oil, coconut oil, butter or ghee)
- 2 lbs ground pork
- 4 cans diced or chopped tomatoes (≈1600 mL)
- 1 white onion, diced
- 4 bell peppers, diced
- 3/4 cup full-fat coconut milk
- 1 tablespoon cacao or cocoa powder
- 1 tablespoon dried oregano
- 2 teaspoons chili powder (adjust to taste)
- 1–2 teaspoons sea salt, to taste
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper (to taste)
Instructions
- Place a large pot over medium heat and add the cooking fat.
- When the fat is hot, add the ground pork and cook until browned, breaking the meat apart as it cooks.
- Add the diced onion and sauté until translucent.
- Stir in the bell peppers, tomatoes, coconut milk, cacao, and spices. Combine well.
- Reduce the heat and simmer for 20–25 minutes, until the vegetables reach your preferred texture.
- Remove from heat, serve, and enjoy.
Notes
- Nutritional values are estimates and will vary depending on exact ingredients and brands used.
- Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months.