Apple Cider Pork Chili With White Beans

Why You’ll Love This Recipe

• Cozy autumn flavors: the gentle sweetness of apple cider balances the savory pork, beans, and tomatoes beautifully.
• One-pot friendly: everything simmers together in a single pot, making cleanup easy.
• Flexible and forgiving: works with ground or diced pork, canned or cooked-from-scratch beans, and your favorite garnishes.
• Great for leftovers: the chili tastes even better the next day and freezes well for busy weeknights.

Grocery List

• Produce: 1 large yellow onion, 1 medium carrot, 1 green bell pepper, 4 cloves garlic, 2–3 green onions, 1 small apple (for garnish), fresh cilantro (optional, for garnish)
• Dairy: Sour cream or plain Greek yogurt, shredded sharp cheddar cheese (or your favorite melting cheese)
• Pantry: Olive oil, 1 1/2 lb ground or diced pork shoulder, apple cider (not vinegar), apple cider vinegar (optional), 1 (28 oz) can crushed or diced tomatoes, 2 (15 oz) cans white beans (cannellini or Great Northern), low-sodium chicken broth, chili powder, ground cumin, smoked paprika, ground cinnamon, crushed red pepper flakes, bay leaf, kosher salt, black pepper

Full Ingredients

Apple Cider Pork Chili

• 2 tbsp olive oil
• 1 1/2 lb ground pork or pork shoulder, cut into 1/2-inch dice
• 1 large yellow onion, diced (about 2 cups)
• 1 medium carrot, peeled and diced (about 3/4 cup; optional but recommended for sweetness)
• 1 green bell pepper, seeded and diced (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4–1/2 tsp crushed red pepper flakes, to taste (optional for heat)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup apple cider (240 ml), not apple cider vinegar
• 1 (28 oz) can crushed or diced tomatoes with juices
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
• 2 cups low-sodium chicken broth (480 ml), plus up to 1/2 cup more if needed to thin
• 1 bay leaf
• 1 tbsp apple cider vinegar (optional, for brightening at the end)

Optional Garnishes

• Sour cream or plain Greek yogurt
• Shredded sharp cheddar cheese
• Thinly sliced green onions
• Chopped fresh cilantro
• Finely diced crisp apple (such as Honeycrisp or Gala)
• Crusty bread or warm cornbread, for serving

Step-by-Step Instructions

Step 1: Prep all your ingredients

Set yourself up for success by prepping everything before you turn on the heat. Dice the onion, carrot, and green bell pepper into small, even pieces so they cook at the same rate. Mince the garlic. If you are using a pork shoulder instead of ground pork, trim any excess hard fat and cut the meat into 1/2-inch cubes. Drain and rinse the white beans. Measure out the spices (chili powder, cumin, smoked paprika, cinnamon, crushed red pepper), salt, and pepper into a small bowl so they are ready to go.

Pour the apple cider, chicken broth, and canned tomatoes into separate containers you can grab easily. This mise en place step keeps the cooking process smooth and helps prevent burning while you scramble for ingredients.

Step 2: Brown the pork

Heat a large heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. Add the olive oil. When the oil is shimmering, add about half of the pork in an even layer, seasoning lightly with a pinch of salt. Let it cook undisturbed for 2–3 minutes to develop a good brown crust, then stir and continue cooking for another 2–3 minutes until browned and mostly cooked through.

Transfer the browned pork to a plate or bowl. Repeat with the remaining pork, adding a touch more oil if the pot looks dry. Browning in batches helps the pork sear instead of steam, which builds deep flavor into the chili.

Step 3: Sauté the vegetables and toast the spices

Lower the heat to medium. If there is more than a tablespoon of fat in the pot, carefully spoon off the excess, leaving enough to coat the bottom. Add the diced onion, carrot, and green bell pepper along with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it does not burn. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, crushed red pepper (if using), the 1 1/2 tsp kosher salt, and black pepper. Stir well and let the spices toast in the hot fat for about 30–60 seconds. This step wakes up the spices and gives the chili deeper, warmer flavor.

Step 4: Deglaze with apple cider

Pour in the apple cider, stirring and scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface. Those browned bits (fond) are packed with flavor. Bring the mixture to a gentle simmer and cook for 2–3 minutes. The cider should reduce slightly and smell rich and apple-y, with the cinnamon and smoked paprika coming forward.

This quick reduction concentrates the cider’s sweetness and tang, giving the chili its signature autumn character without making it overly sweet.

Step 5: Add tomatoes, beans, broth, and pork

Return the browned pork and any accumulated juices to the pot. Stir in the canned tomatoes with their juices, the drained white beans, chicken broth, and the bay leaf. Mix everything together thoroughly so the pork, beans, and vegetables are evenly distributed.

Increase the heat to medium-high and bring the pot just up to a simmer. Once you see small, steady bubbles across the surface, reduce the heat to low or medium-low to maintain a gentle simmer. You do not want a rolling boil, which can toughen the meat and make the beans break apart.

Step 6: Simmer until rich and cozy

Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer the chili gently for 30–40 minutes, stirring every 10 minutes or so to prevent sticking. During this time, the pork will become tender, the beans will absorb flavor, and the broth will thicken slightly as some liquid evaporates.

If the chili looks too thick before the pork is tender, stir in a splash of extra broth or water. If it looks too thin at the end of the simmering time, remove the lid completely and let it simmer for an additional 5–10 minutes to reduce and concentrate.

Step 7: Finish, season, and serve

When the pork is tender and the chili has a hearty, stew-like consistency, remove the bay leaf. Taste and adjust the seasoning. Add more salt and pepper as needed. For a brighter, slightly tangier finish that balances the sweetness of the apple cider, stir in the apple cider vinegar, starting with 1 teaspoon and adding up to the full tablespoon to taste.

Ladle the chili into warm bowls. Top each serving with a dollop of sour cream, a sprinkle of shredded cheddar, and a shower of sliced green onions and chopped cilantro. For a lovely autumn touch and a bit of fresh crunch, add a small spoonful of finely diced crisp apple to each bowl. Serve hot with crusty bread or cornbread on the side.

Pro Tips

• Choose the right pork: Pork shoulder (butt) gives the best flavor and texture if you are dicing your own. It has enough fat to stay juicy and tender during simmering. Ground pork is quicker and still delicious.
• Do not rush the browning: Let the pork sear well before stirring. Those browned edges deepen the flavor of the entire pot. If the pot starts to smoke heavily, lower the heat slightly.
• Balance the sweetness: Apple cider varies in sweetness. If your chili tastes too sweet, add a bit more salt and a teaspoon or two of apple cider vinegar or lemon juice to bring back balance.
• Control the thickness: For a thicker chili, simmer uncovered for the last 10–15 minutes. For a looser, soupier bowl, add a little extra broth near the end.
• Make it ahead: This chili tastes even better the next day. The flavors meld and the texture becomes richer after resting in the fridge overnight.

Variations

• Smoky chipotle version: Add 1–2 chopped chipotle peppers in adobo plus 1–2 teaspoons of the adobo sauce in Step 3 when you add the spices. This gives the chili a deep smoky heat that complements the apple cider.
• Chunky apple and pork chili: Stir in 1 peeled and diced apple (firm, not mealy) during Step 3 with the vegetables. The apple pieces soften and become little pockets of sweetness throughout the chili.
• Slow cooker option: Brown the pork and sauté the vegetables and spices on the stovetop as written in Steps 2 and 3. Transfer everything to a slow cooker, add the cider, tomatoes, beans, broth, and bay leaf. Cook on low for 6–7 hours or on high for 3–4 hours, then finish with vinegar and garnishes.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors will deepen over time, making it an excellent make-ahead meal. For longer storage, freeze in freezer-safe containers or zip-top bags (labelled with the date) for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You may need to add a splash of water or broth to loosen the chili as it reheats. You can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without garnishes): about 430 calories, 30 g protein, 18 g fat, 35 g carbohydrates, 9 g fiber, 9 g sugar, and 980 mg sodium. Actual values will vary based on the exact ingredients and brands you use, and on how much salt and toppings you add.