A quick and tasty twist on the Tex-Mex classic, this Pork and Sweet Potato Chilli con Carne is perfect for busy weeknights, filling the freezer or a lazy weekend lunch.
Mmm – who doesn’t love a good chilli con carne? I am a huge fan – so much so that I think I have about 12 different versions on my blog! – everything from Slow Cooked Beef and Pumpkin Chilli to Quorn Chilli, Slow Cooked Chunky Chilli to Chicken Chilli Con Carne.
But for some reason I have never shared my Pork and Sweet Potato Chilli Con Carne. This is such a fabulously easy and quick to make version and one of my go to midweek staples….the sort of recipe I know off the top of my head and keep most of the ingredients in my cupboards/fridge so all I need to do is buy some pork mince and there is a nice dinner on the table in under 30 minutes!
This Pork and Sweet Potato Chilli Con Carne is also a total crowd pleaser – my kids seem to prefer this one to the more usual beef version and I am inclined to agree with them – pork mince has a softer texture compared to beef and I think goes even better with flavours like cumin, paprika, oregano and chilli.
As you know, I like to keep my meals as healthy as possible – here I have added onions, sweet potatoes, red peppers and pinto beans to this chilli con carne to help get up to that all important 5 a day – serve with a large dollop of homemade guacamole and that’s practically your 5 a day in one meal, without even trying very hard!
I’ve used pinto beans here, because I really like them and think they just work brilliantly with the other flavours in this recipe, but kidney beans, black beans or black eyed peas would all work well here too – go with whichever you prefer.
And for a veggie version I would replace the pork mince with a couple of tins of different beans – I often make a veggie version of this chilli and it is fab too! And very economical if the pennies are tight!!
This chilli also makes fab leftovers, and is a great recipe to make a double quantity of and have again the next day, or else freeze for another time. I love having a freezer full of near instant healthy homemade meals for those super busy days when I just don’t have time to cook. Having recipes like this means it hardly takes any effort to make an extra batch for the freezer 🙂
To serve you can keep this really simple and healthy, and just have it with some brown rice, as I have shown here, or you can pull out all the stops and have this with tortilla wraps or tacos, guacamole, salsa, sour cream, cheese…and whatever else you love with Tex-Mex food!
I would choose a Sauvignon Blanc to pair with this, or if you prefer red, a Chilean Merlot would also be a good choice. A Mexican beer, such as Sol or Corona, would work well too.
If you like this recipe…
…you might also like:
- Easy Roast Pork with Perfect Crackling
- Easy Cider, Cream and Mustard Pork
- Easy Pork Stroganoff
- Pork, Parsnip and Apple Traybake
- Pork Chops with Lemon and Oregano
Pork and Sweet Potato Chilli Con Carne
Ingredients
- 2 tablespoons olive oil
- 1 red onion diced
- 1 red pepper diced
- 500 g pork mince
- ½ teaspoon chilli flakes or more if you like it hot!
- 1 teaspoon cumin seeds
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 3 garlic cloves crushed or finely chopped
- 400 g tin chopped tomatoes
- 400 g tin pinto beans including the water (or black beans or kidney beans)
- 400 g sweet potato chopped into small chunks (roughly 1cm / ½ inch cubes)
- 2 limes
- 2 tablespoons coriander leaves chopped (plus extra for garnish)
To serve
- Brown rice (or white rice/tacos/tortilla wraps…)
- Guacamole, salsa, sour cream etc.
Instructions
- Put the olive oil, red onion and red pepper in a large, wide saucepan. Put a lid on and gently cook for 3 minutes on a low heat, stirring occasionally, until the onions and peppers have softened.
- Remove the lid and turn the heat up, add the pork mince and cook for 3 more minutes, stirring frequently and gently breaking up the pork mince.
- Add the chilli, cumin, paprika, oregano and garlic, and cook for 2 more minutes.
- Add the tin of tomatoes plus the tin of pinto beans (including the water), the sweet potato and some salt and pepper and bring to the boil, then turn down the heat and simmer uncovered for 20 minutes, stirring occasionally.
- After 20 minutes, turn off the heat and then add the juice of one of the limes and 1 tablespoonful of chopped coriander and stir. Cut the other lime into 4 wedges.
- Scatter the chilli con carne with more coriander and serve with the brown rice, lime wedges and guacamole/salsa/sour cream/etc.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Love pork? Check out my collection of Easy Pork, Ham and Sausage Recipes…
Want more delicious and hassle-free midweek meals? Find more here…
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Corina says
What a great recipe Eb! My children like pork mince too and it definitely goes well with the spices in here – we’re big fans of cumin and smoked paprika! Thank you so much for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina 🙂 Cumin and smoked paprika are fab, aren’t they? And they go so well with pork! As does the oregano…pork and oregano – can’t go wrong with that! Thanks for your kind comments. Eb x
Midge says
oooh YUM! THe Peachicks are big fans of pork mince & I think we use it more than any other really! This looks fab def going to give it a go so know what I will be putting in the slow cooker at some point next week! x
Eb Gargano says
Glad you like it Midge – pork mince is great, isn’t it? Do let me know how you get on if you try it! Thanks for your kind comments 🙂 Eb x
Kirsty Hijacked By Twins says
I love a good chilli but have never tried it with just pork, I often combine pork and mince but I am definitely going to be having a go with just pork next time! Thank you for sharing with #CookBlogShare x
Eb Gargano says
It’s really good! I recommend it 🙂 Let me know what you think if you give it a try. Eb x
angie church says
love this for a meal idea with so much packed inside it has plenty of goodness to offer. Yummy
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Eb Gargano says
Thanks Angie 🙂
Mandy says
I love all the flavours you’ve used here and sweet potato goes excellently with everything! As you say a veggie version of this would be delicious and economical – so what’s not to like! #CookBlogShare
Eb Gargano says
The veggie version of this is really great too – I make it a lot. It’s a great cheap midweek storecupboard type meal – I’m a huge fan of pulses. Can you tell? Thanks for your kind comments 🙂 Eb x
Caroline says
This looks great, perfect for a healthy weekday meal! I really think sweet potatoes are a great addition. #brillblogposts
Eb Gargano says
Thanks Caroline – I love meals like this: quick, healthy, easy, tasty, family friendly – what’s not to like? Eb x
Chloe says
Hi, I love a chilli especially when it has paprika added. I would never have thought of using sweet potato. I’m going to save this recipe and give it a try. Thanks for sharing, Chloe #BrilliantBlogPosts
Eb Gargano says
Thanks Chloe 🙂 I have just had this meal again tonight – it is sooo good! I may have eaten just a little bit too much!! The sweet potato works so well in it and the paprika/pork combo is such a winner – think chorizo! Eb x
Honest Mum says
Stunningly beautiful images and recipe as always!
Eb Gargano says
Aw, thanks Vicki 🙂 Xx
emma says
This is my kind of food! I love putting sweet potato in these kinds of dishes and I would smother it with guacamole! My mum used to cook with pork mince a lot but I don’t – I’ll have to start! #freefromfridays
Eb Gargano says
Oh I am so with you on the smothering with guacamole thing – it goes so well with these flavours!! Pork mince is great – lovely texture. Thanks for your kind comments 🙂 Eb x
Amy D says
Hi, would this work well in the slow cooker? I got one for Christmas and I am keen to try it.
Eb Gargano says
Hmmm – I’ve never tried it in a slow cooker. But I would imagine it would work. Definitely worth trying it! If you do try it, please do let me know how it goes. Eb 🙂
Chantelle Gawler says
I had high hopes bit sadly both hubby and I felt there was something missing in flavour and we just couldn’t put our finger on it.
Eb Gargano says
Oh I am sorry about that – and to tell the truth a little surprised! This is one of my most popular recipes and I get loads of lovely messages about it on social media etc. Plus it’s one of my family’s all time favourites! But I guess it goes to prove that we all have different tastes. We can’t all be the same, can we? Without knowing your particular tastes, it’s hard to know how to advise… but the most obvious things to try would be: adding a little more chilli, adding in more smoked paprika (maybe another teaspoon or two) adding a little extra salt (salt will bring out all the other flavours), using pork mince with a slightly higher fat content (it’s the fat that has most of the flavour) and adding a little more oregano (maybe another half a teaspoon). I hope that helps! Eb 🙂
Andy says
I love this recipe. The flavours are fantastic and the mixture of meat, vegetables and beans means it makes a fairly filling meal on it’s own but I’ve taken to spooning it in Old El Paso Stand and Stuff Tortillas, covering with a mixture of extra mature cheddar and chopped pickled Jalapenos and finishing off under the grill. A big dollop of Guacamole on top or on the side and you’ve got a real winner!
Eb Gargano says
Thank you so much Andy for this lovely feedback. I love your idea of serving it in tortillas with cheese and jalapenos – that sounds AMAZING! Eb 🙂