Pork and Green Bean Chili

This pork and green bean chili is a one-pot meal that’s a great alternative to a classic chili con carne made with beef, tomatoes and beans. This recipe uses ground pork, kidney beans and green beans in a clear sauce flavored with herbs and your favorite soup stock. It does not include any hot chili peppers, so don’t expect firey heat – just tasty flavor!

pork n green bean chili

The initial recipe came from Barry Sears’ Mastering the Zone Book – a book my hubby brought home in the late ’90s. I am not, nor have I ever been a follower of the Zone Diet or any other diet. I am a firm believer in the “all things in balance and moderation” philosophy favoring fresh, seasonal, unprocessed foods. Darryl is more likely to explore different ideas – hence the book arriving in our kitchen. And while I may snub a diet plan, I won’t snub a tasty recipe.

pork n green bean chili

Over the years, we’ve made several changes to the recipe both in the cooking method and in the ingredient list. I don’t know if it meets the Zone Diet block size portion allotment anymore. All I do know is it’s darn tasty!

Here’s our recipe for pork and green bean chili.  We call it chili, because we serve it like chili – as is, in a bowl with a sprinkling of fresh Parmesan cheese.

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5 from 2 votes

Pork and Green Bean Chili

This pork and green bean chili is lovely on its own or with a crisp green salad or a bed of rice. There's no spicy heat to this tomato less chili alternative.
Prep : 8 mins
Cook : 20 mins
Total Time: 28 mins
Servings: 4


  • 1 Tbsp canola oil
  • 1 lb ground pork
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 2 cups chicken stock
  • 2 tsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 2 Tbsp cornstarch
  • 1 can 15 oz/439g dark red kidney beans
  • 2 cups frozen green beans
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Heat a deep saucepan or dutch oven over medium high heat for 1 minute. (If you'd like add 1 drop water to the cold pan, when it has evaporated, your pan is hot.)
  • Heat oil in pan for 1 minute.
  • Add ground pork but don't stir. Sear on one side until meat is golden brown, flip and sear the other side. Break up into pieces and cook until no pink remains.
  • Drain off liquid as needed during the process to encourage browning.
  • Add the onions and celery and cook until tender, about 3-4 minutes.
  • Add garlic and cook for another minute.
  • Add basil, oregano and marjoram to pot and briefly fry until aromatic (about 1 minute).
  • Add soup stock, cider vinegar and Worcestershire sauce.
  • As the liquid is heating, mix cornstarch with a bit of water until well dissolved.
  • Add cornstarch mix to pot and bring to boil, stirring frequently as sauce thickens.
  • Reduce heat and bring to low simmer.
  • Add kidney beans and green beans to pot, heat through, about 5-8 minutes.
  • Add salt and pepper, taste and adjust seasoning.
  • Serve with rice or simply as is.


Double the recipe and freeze any leftovers for a quick and easy weeknight dinner.
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Don’t be concerned about using frozen green beans in this recipe or in any recipe. The fact is, frozen green beans, offer only slightly less nutrients compared to freshly picked green beans and about the same or more nutrients compared to green beans that have been stored and transported for great distances. Frozen green beans, like other frozen fruits and veggies are picked at peak ripeness and are frozen and packaged within hours of having been picked. Only a few nutrients are lost during the blanching and freezing process. In comparison, “fresh” fruits and veggies picked from far away, are often picked while under ripe which means they haven’t fully developed and are then stored for days or weeks while being transported thereby losing even more nutrients.

We use frozen green beans that we grow, pick and freeze straight out of the garden. What a treat in the middle of winter!

pork n green bean chili

Want to learn more?  Get Getty to facilitate a home cooking session for you, a group of friends or a community group. Getty Stewart is an engaging and enthusiastic facilitator that makes it fun and easy to learn tasty recipes, time-saving tips, and helpful kitchen ideas. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.

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