Smoky Orange-Chile Pork and White Bean Chili

Why You’ll Love This Recipe

• Bright citrus and smoky chipotle make this chili fragrant, complex, and a little bit addictive.
• Uses budget-friendly pork shoulder that turns meltingly tender with a slow stovetop simmer.
• White beans add creaminess and protein, so it is hearty enough for a full meal in one bowl.
• Easy to make ahead and even better the next day, so it is perfect for meal prep or casual entertaining.

Grocery List

• Produce: 2 large oranges, 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, fresh cilantro, optional lime, radishes, avocado
• Dairy: Sour cream or plain Greek yogurt (for serving, optional)
• Pantry: Boneless pork shoulder, olive or vegetable oil, kosher salt, black pepper, chipotle peppers in adobo, ground cumin, smoked paprika, dried oregano, ground coriander (optional), tomato paste, fire-roasted diced tomatoes, low-sodium chicken broth, cannellini or Great Northern beans, bay leaf, brown sugar or honey (optional), tortilla chips or tortillas (optional)

Full Ingredients

For the Orange-Chile Pork Chili

• 2 lb boneless pork shoulder (pork butt), trimmed of excess fat and cut into 3/4-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 Tbsp olive oil or vegetable oil
• 1 large yellow onion, diced (about 2 cups)
• 1 medium red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced (start with 1 for mild-medium heat)
• 1 Tbsp adobo sauce (from the chipotle can)
• 1 Tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp ground coriander (optional, adds a subtle citrus-spice note)
• 2 Tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
• 3 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
• 2 large oranges, zested and juiced (about 3/4 cup juice total and 1 Tbsp finely grated zest)
• 1 small bay leaf
• 1 tsp light brown sugar or honey (optional, to balance acidity and heat)

For Serving (Optional but Recommended)

• 1/4 cup chopped fresh cilantro leaves and tender stems
• Additional finely grated orange zest, for garnish
• Lime wedges
• Sour cream or plain Greek yogurt
• Thinly sliced radishes
• Diced ripe avocado
• Tortilla chips or warm tortillas

Step-by-Step Instructions

Step 1: Prep the Pork and Aromatics

Trim any large, hard pieces of fat from the pork shoulder and cut the meat into roughly 3/4-inch cubes. Pat the pork dry with paper towels so it will brown nicely, then season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Set aside while you prepare the vegetables.

Dice the onion and red bell pepper. Mince the garlic. Finely chop 1–2 chipotle peppers and measure 1 tablespoon of the adobo sauce from the can. Zest the oranges with a fine grater or microplane until you have about 1 tablespoon of zest, then juice them to get about 3/4 cup of fresh orange juice. Keep the zest and juice separate; you will add them at different times.

Step 2: Brown the Pork

Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. Add 2 tablespoons of oil and heat until shimmering but not smoking, about 1–2 minutes. Working in 2 batches to avoid crowding the pan, add half of the pork in a single layer. Let it cook undisturbed for 3–4 minutes, until the underside is nicely browned, then stir and continue cooking for another 3–4 minutes until browned on most sides. Transfer the browned pork to a plate or bowl, leaving the fat in the pot, and repeat with the remaining pork.

Do not worry if browned bits (fond) stick to the bottom of the pot; this is full of flavor and will be lifted when you add liquids.

Step 3: Build the Aromatic Base

Reduce the heat to medium. In the same pot with the rendered fat, add the diced onion and bell pepper. Cook, stirring and scraping up any browned bits, for 5–7 minutes, until the vegetables are softened and starting to turn golden at the edges.

Add the minced garlic, chopped chipotle peppers, and 1 tablespoon adobo sauce. Stir and cook for 30–60 seconds, just until fragrant. Sprinkle in the ground cumin, smoked paprika, dried oregano, and ground coriander (if using). Stir to coat the vegetables in the spices and cook for another 30–60 seconds to lightly toast them.

Add the 2 tablespoons of tomato paste and cook, stirring, for about 2 minutes. The tomato paste should darken slightly in color and smell sweet and rich. This step deepens the base flavor of the chili.

Step 4: Add Liquids and Simmer Until Tender

Pour in the fire-roasted diced tomatoes with their juices and the 3 cups of chicken broth. Stir well, scraping along the bottom of the pot to release any remaining browned bits. Add the bay leaf and return all of the browned pork and any accumulated juices from the plate back into the pot. Stir to combine.

Increase the heat to medium-high and bring the mixture just to a boil. As soon as it reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer (small, steady bubbles). Partially cover the pot with a lid, leaving a small gap for steam to escape, and simmer for 60–75 minutes, stirring occasionally, until the pork is very tender and the broth has thickened slightly. If the simmer becomes too vigorous, lower the heat; you do not want a rapid boil, which can toughen the meat.

Step 5: Add Beans and Bright Orange Flavor

Once the pork is tender, stir in the drained and rinsed white beans. Add the fresh orange juice and 1 tablespoon of finely grated orange zest. If you prefer a subtle sweetness to balance the heat and acidity, add 1 teaspoon of light brown sugar or honey at this stage.

Continue to simmer the chili gently, uncovered, for another 10–15 minutes. This allows the flavors to meld, the beans to warm through, and the liquid to reduce slightly. Taste the broth and adjust seasoning with more salt and pepper as needed. If the chili tastes flat, a small pinch more salt and a squeeze of fresh orange or lime juice can really wake it up.

Step 6: Adjust Consistency and Serve

Check the texture of your chili. If it is thicker than you like, add a splash of broth or water and simmer for a couple of minutes. If it seems too brothy, keep simmering uncovered for 5–10 minutes more, stirring occasionally, until it reaches your preferred consistency. Remove and discard the bay leaf.

Just before serving, stir in a small handful of chopped cilantro (about 2 tablespoons), reserving some for garnish. Ladle the chili into warm bowls. Top with more cilantro, a little extra orange zest, a spoonful of sour cream or Greek yogurt, sliced radishes, and diced avocado if desired. Serve with lime wedges on the side and tortilla chips or warm tortillas for dipping.

Pro Tips

• Control the heat level: Start with 1 chipotle pepper and taste before adding the second. You can also add extra adobo sauce at the end if you want a smokier, spicier kick.
• Cut pork evenly: Keep the pork cubes around 3/4 inch so they cook at the same rate and become tender without falling apart.
• Use fresh orange if possible: Bottled juice works in a pinch, but freshly squeezed orange juice and zest give a brighter, more aromatic flavor.
• Skim excess fat: If a lot of fat rises to the top during simmering, use a spoon to skim some off for a lighter bowl that still tastes rich.
• Rest before serving: If you have time, let the chili sit off the heat, covered, for 10–15 minutes before serving. The flavors round out beautifully.

Variations

• Slow Cooker Version: Brown the seasoned pork in a skillet, then sauté the onion, pepper, garlic, chipotle, spices, and tomato paste as directed. Transfer everything to a slow cooker, add tomatoes, broth, and bay leaf, and cook on LOW for 6–8 hours (or HIGH for 3–4 hours). Stir in beans, orange juice, and zest during the last 30 minutes of cooking.
• Sweet Potato Twist: Add 2 cups of 1/2-inch diced sweet potato along with the tomatoes and broth. It adds a gentle sweetness and makes the chili even heartier.
• Extra Smoky, No Beans: Skip the beans and add 1/2 teaspoon more smoked paprika and an extra tablespoon of tomato paste. Simmer until the sauce is thick and glossy for a bean-free, ultra-smoky version.

Storage & Make-Ahead

This chili keeps and reheats very well, making it ideal for meal prep. Let it cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors deepen as it sits, so it often tastes even better the next day.

To reheat, warm gently in a covered pot over medium-low heat, stirring occasionally, until steaming hot. If the chili has thickened in the fridge, stir in a splash of water or broth as it reheats to loosen it to your preferred consistency. If reheating from frozen, thaw overnight in the refrigerator before reheating on the stove, or gently reheat from frozen over low heat with an extra splash of broth and a lid, stirring occasionally.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without optional toppings): about 430 calories, 35 g protein, 17 g fat, 32 g carbohydrates, 8 g fiber, and 900 mg sodium. Values will vary based on exact ingredients, added salt, and toppings such as sour cream, avocado, and tortilla chips.