Hearty Pork and Vegetable Chili

Looking to warm up this November? We have the perfect way to take the “chili” off! Using fresh Nova Scotian vegetables and flavorful pork, our hearty spicy and vegetable chili will warm your belly and satisfy your taste buds. Grab your biggest bowls and gather around to enjoy the ultimate hot dish this season.


1 kg. Medium ground pork
1 large Local onion, diced
28 oz. can Crushed tomato
28 oz. can Diced tomato
3 Local fresh tomatoes, diced
3 tbsp. Tomato paste
2 tsp. Cumin
3 tsp. Salt
2 tsp. Paprika
3 tsp. Chili powder
1 1/2 cups Water
6 small Local Carrots, chopped
3 cloves Local Garlic, minced
3 cobs Local Corn (removed from cob)
398 ml. can Black beans, drained and rinsed
398 ml. can Kidney beans, drained and rinsed
2 Banana peppers, chili peppers OR jalapeño peppers, chopped
4 tbsp. Fresh oregano, finely chopped
1 Green bell pepper OR 3-4 small sweet peppers, chopped
1/2 lb. Local Mushrooms, washed and sliced
For garnish Small container of sour cream
For garnish Cilantro, chopped
For garnish Thinly sliced hot pepper
To taste Green onion, diced


Preparation time: 1 hour, 15 minutes
Serves: 10 people, makes approximately 3.5 litres

  1. Set a large, high walled frying pan to low heat. Add the diced onions and a sprinkle of salt and let them sweat for 4-5 minutes, stirring on occasion, until translucent.
  2. Turn the heat up to medium-high, let the pan get to temperature then add the ground pork. Break up the ground pork with a wooden spoon or rubber spatula. Don’t stir.
  3. Let the pork cook on the bottom and get slightly crispy. After a minute or two, stir the pork to turn the uncooked parts under. Keep stirring every few minutes until the pork is cooked all the way through then remove from heat.
  4. Set a large, heavy-bottom sauce pan, or soup pot to medium-to-low heat. Add crushed tomato, diced tomato, fresh diced tomato, tomato paste, cumin, salt, paprika, chili powder and water, then mix thoroughly.
  5. Add carrots, garlic, corn, black beans and kidney beans and simmer for 15 minutes, or until carrots are tender.
  6. Add hot peppers, oregano, bell pepper and mushrooms and simmer for another 15-20.
  7. Add pork to the chili pot.
  8. Let simmer for another 10 minutes, stirring frequently and breaking up any larger pieces of ground meat.
  9. Put a few tablespoons of the chili in a small bowl to cool, and taste.
  10. Turn heat down to minimum to serve as a meal immediately.
  11. Serve with a dollop of sour cream and garnish with a small handful of chopped cilantro and green onion. For extra spice, add thinly sliced hot peppers, either fresh or pickled.

Helpful Hints:

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Pork: The Pork Shop, Meadowbrook Meat Market

Recipe and Photography provided by: Jessica Emin, @eatwithjessie

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