Asian-Spiced Pork Chili with Butternut Squash

Asian inspired pork chili

Meat | November 6, 2017 | By

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Sweater weather is here! It’s also snuggle-under-your-covers weather, hibernate-for-the-winter weather, eat-lots-of-warm-comforting-food weather… well you get the idea! We aim to please! Here’s a comforting bowl of Asian-Spiced Pork Chili that will warm your tootsies (actually head to toe) and make you scoop that second helping. Yes, it’s that good! We used so many yummy veggies in this chili, like cubed butternut squash, multi-colored bell peppers, onions and garlic, plus three kinds of beans. But it’s the spices that will have you begging for more — cumin, Chinese Five Spice, coriander, and sambal oelek (Thai red chili paste). Bet you’ve never tasted a chili like this before! Top with slices of avocado, a dollop of sour cream, and sprinkles of fresh cilantro. Serve with our crazy-delicious Jalapeño Corn Bread for an absolutely perfect winter meal!

Asian-inspired pork chiliTop this heavenly bowl of Asian-Spiced Pork Chili with slices of avocado and a dollop of light sour cream.

butternut squashCubed butternut squash is the perfect ingredient in this chili, along with the three types of beans and colorful bell peppers.

mini bell peppers Tri-colored mini bell peppers bring so much brightness to this chili recipe. Use regular-sized bell peppers if these aren’t available.

Asian-inspired pork chiliCan’t you just smell the aromas from this comforting Asian-Spiced Pork Chili?

Asian-inspired pork chiliYou’ll be going for seconds (maybe thirds) when you serve this dish!

jalapeno cornbreadServe this chili with a side of our tasty Jalapeño Corn Bread. It’s the bomb!

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Asian-Spiced Pork Chili with Butternut Squash
 
Author:
Serves: 6-8
Ingredients
  • 1 pound ground pork
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small butternut squash, peeled, seeded and cubed
  • 1 14.5 oz. can black beans, rinsed and drained
  • 1 14.5 oz. can white cannellini beans, rinsed and drained
  • 1 14.5 oz. can garbanzo beans, rinsed and drained
  • 2 15 oz. cans petite diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 tablespoon Chinese Five Spice
  • 1 tablespoon sambal oelek (red chili paste)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, thin sliced for garnish
  • Sour cream for garnish
Instructions
  1. In a large Dutch oven, sauté the pork on medium-high heat until just browned, breaking pork into bits while cooking. Remove the pork and let it sit on paper towels to drain. Wipe out the pot with paper towels.
  2. Add 1 tablespoon canola oil to the pot over medium-high heat. Sauté the garlic and onions until translucent, about 2 minutes. Add in the bell peppers and butternut squash, and sauté another 5 minutes until peppers are just softened. Stir in the black beans, cannellini beans, garbanzo beans, and tomatoes and let cook for 2 minutes. Stir in the cumin, coriander, Chinese Five Spice, sambal oelek, salt, and pepper. Cover and simmer for 10 minutes. Add the pork back into the chili and stir to combine well. Let simmer another 5 minutes, uncovered.
  3. Garnish the chili with fresh cilantro, avocado slices and a dollop of sour cream. Serve with a side of our Jalapeño Corn Bread.

If you liked this recipe, try our Stuffed Peppers with Turkey & Rice

stuffed bell peppers

Shop products featured in this recipe:

 sambal oelekChinese five spice

Comments

    • Leave a Reply

      Asian Caucasian
      November 11, 2017

      The corn bread is so delicious. My mother-in-law has been making this recipe for decades!

    • Leave a Reply

      Asian Caucasian
      November 11, 2017

      Thank you, Jocelyn! You really should try this one. It’s really good!

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