By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
473 cal · 45 min
Smoky White Bean Chili with Pork
Recipe GLPR4c440fbb8c7ce1
A hearty, smoky chili featuring ground pork sausage simmered with white beans, hominy, and fire-roasted tomatoes. Seasoned with cumin, chili powder, and smoked paprika for a rich, complex flavor. Perfect as a warming main course, served with a dollop of sour cream.
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Ingredients
1 lb ground pork sausage (hot variety)
1 red onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (14 oz) cans fire-roasted tomatoes with garlic
2 (14 oz) cans white beans, drained and rinsed
1 (14 oz) can hominy, drained
Sour cream for serving
Directions
Heat a large pot over medium-high heat. Add the ground pork sausage and cook, breaking it apart with a spoon, until browned and no longer pink (about 5-7 minutes). Internal temperature should reach 160°F. Drain excess fat from the pot.
Add the chopped red onion and minced garlic to the pot. Sauté over medium-high heat, stirring frequently, until the onion becomes translucent and softened (about 3 minutes).
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook, stirring constantly, for about 1 minute until the spices are fragrant and well combined.
Add the fire-roasted tomatoes with their liquid, along with the drained white beans and hominy. Stir well to combine all ingredients.
Reduce heat to medium-low and cover the pot. Simmer for 15-20 minutes, stirring occasionally. The longer cooking time is acceptable and will allow the flavors to develop further.
Ladle the chili into bowls and serve hot, topped with a dollop of sour cream.
Comments
This is a solid weeknight chili that hits on availability and cost: all ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, running roughly $12–14 total for six servings or about $2–2.30 per bowl. The spices and sour cream finish are genuine plus notes for a Southern palate. The stated 45 minutes is honest if you're efficient with knife work on the onion and garlic, though a realistic total including browning the sausage and simmering is closer to 50 minutes. Leftovers reheat beautifully and taste better the next day, making this a true make-ahead candidate, but it's not a special-occasion dish—it's competent comfort food that works better than it surprises.
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