Pork Chili with Butternut and Kale
This pork chili with butternut and kale is a hearty, one-pot meal made with savory ground pork, tender squash, beans, and leafy greens. The combination of warming spices and vegetables creates a balanced chili that's comforting, filling, and full of flavor.
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A Quick Look at the Recipe
✅ Recipe Name: Pork Chili with Butternut and Kale
🕒 Ready In: ~40 minutes
👪 Serves: 6 servings
🍽 Calories: ~430 per serving (estimated)
🥣 Main Ingredients: Ground pork, butternut squash, kale, butter beans, chili powder
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - one-pot stovetop chili
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Perfect for cooler days, this chili comes together easily and simmers into a thick, satisfying dish. The butternut squash adds natural sweetness, the kale brings freshness, and the pork gives the chili a rich, savory base that works well for both weeknight dinners and leftovers.
If you enjoy hearty one-pot meals like this, you may also like our Beef Ramen, White Bean Kale Soup, or Chicken Turmeric Soup that are perfect for cooler nights and leftovers.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Pork Chili with Butternut and Kale:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pork Chili:
- Recipe Notes & Tips:
- How to Store:
- Pork Chili with Butternut and Kale FAQs:
- More Easy Dinner Recipes You'll Love
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- Pork Chili with Butternut and Kale
Why You'll Love this Pork Chili with Butternut and Kale:
Hearty and comforting: Ground pork, beans, and vegetables make this chili filling and satisfying.
Seasonal ingredients: Butternut squash and kale add natural sweetness and freshness that balance the spices.
One-pot simplicity: Everything cooks in a single pot for easy prep and cleanup.
Great for leftovers: The flavors deepen as it sits, making it ideal for next-day meals.
Naturally gluten-free and dairy-free: A comforting chili that fits a variety of dietary needs without special swaps.
Key Ingredients:
- ground pork. Adds rich flavor and a tender texture. You can substitute with ground turkey or chicken for a leaner option.
- butternut squash. Provides natural sweetness and a hearty texture. Peel and cube fresh squash, or use pre-cut for convenience.
- butter beans. Also known as lima beans, they add creaminess and protein. You can swap with cannellini or great northern beans if preferred.
- vegetable stock. Provides a flavorful broth base. Chicken bone broth works as an alternative if you're not keeping it vegetarian-friendly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the protein: Ground turkey or ground chicken can replace ground pork for a lighter chili while keeping the same spice profile.
- Change the beans: Cannellini beans, great northern beans, or chickpeas work well in place of butter beans.
- Different greens: Swiss chard or spinach can be used instead of kale; add more delicate greens during the last few minutes of cooking.
- Adjust the heat: Add crushed red pepper flakes or a pinch of cayenne for extra spice, or reduce the chili powder for a milder chili.
- Make it thicker: Mash a small portion of the squash or beans into the chili to naturally thicken the broth without adding starch.
How to Make Pork Chili:
- In a large pot over medium heat, add the ground pork and cook until browned, breaking it apart, about 5-6 minutes.
- Add the onions, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
- Stir in the chili powder, dried oregano, salt, and pepper. Cook for 1 minute to release the flavors.
- Add the butternut squash, butter beans, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the squash is tender.
- Stir in the kale and cook for another 3-5 minutes, until wilted.
- Taste and adjust seasoning if needed. Serve warm.
Recipe Notes & Tips:
- Cut Squash Evenly: Uniform cubes of butternut squash ensure even cooking and prevent some pieces from turning mushy.
- Adjust Spice Level: For a spicier chili, add ½ teaspoon cayenne pepper or a diced jalapeño with the onions and bell pepper.
- Simmer for Flavor: Letting the chili simmer allows the flavors to meld, if you have extra time, a longer simmer (up to 30 minutes) deepens the taste.
- Swap the Greens: If you don't have kale, spinach or Swiss chard can be used, just add spinach at the very end since it wilts faster.
- Thicker Chili: If you prefer a thicker consistency, reduce the stock by ½ cup or let it simmer uncovered for a few extra minutes.
- Top It Off: Serve with optional toppings like fresh cilantro, avocado slices, or a squeeze of lime for added brightness.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm on the stovetop over medium heat or microwave individual portions until heated through. Add a splash of broth if needed to loosen the consistency.
Freeze: This chili freezes well! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Pork Chili with Butternut and Kale FAQs:
Pork chili with butternut and kale is moderately spiced rather than hot. The chili powder and oregano provide warmth and depth, while heat can be increased or reduced based on preference.
Pork chili should be thick but spoonable, with tender squash and beans suspended in the broth. If it's too thin, simmer uncovered for a few extra minutes to reduce the liquid.
Yes, pork chili with butternut and kale is an excellent make-ahead meal. The flavors deepen as it rests, making it even better the next day when reheated.
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Pork Chili with Butternut and Kale
Ingredients
- 1 pound ground pork
- 1 pound butternut squash, cubed
- ½ pound kale, chopped
- 2 onions, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 can butter beans
- 4 cups vegetable stock
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot over medium heat, add the ground pork and cook until browned, breaking it apart, about 5-6 minutes.
- Add the onions, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
- Stir in the chili powder, dried oregano, salt, and pepper. Cook for 1 minute to release the flavors.
- Add the butternut squash, butter beans, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the squash is tender.
- Stir in the kale and cook for another 3-5 minutes, until wilted.
- Taste and adjust seasoning if needed. Serve warm.
Nutrition
Notes
- Cut Squash Evenly: Uniform cubes of butternut squash ensure even cooking and prevent some pieces from turning mushy.
- Adjust Spice Level: For a spicier chili, add ½ teaspoon cayenne pepper or a diced jalapeño with the onions and bell pepper.
- Simmer for Flavor: Letting the chili simmer allows the flavors to meld, if you have extra time, a longer simmer (up to 30 minutes) deepens the taste.
- Swap the Greens: If you don't have kale, spinach or Swiss chard can be used, just add spinach at the very end since it wilts faster.
- Thicker Chili: If you prefer a thicker consistency, reduce the stock by ½ cup or let it simmer uncovered for a few extra minutes.
- Top It Off: Serve with optional toppings like fresh cilantro, avocado slices, or a squeeze of lime for added brightness.
Searching for a use for left over pork loin roast, I was very pleased with your recipe. All the others were quite unhealthy, smothered in a variety of cheeses. Using what I had on hand, I substituted a hot Hungarian pepper for the sweet red pepper, and dove into my freezer for butternut squash and spinach. Used freshly prepared navy beans. I really enjoyed the chili! Next time I'll use the sweet red pepper as the broth could have used a bit more sweetness. The squash was "mushy", but I blended it into the sauce so you wouldn't notice.
Recommend giving this a try.
Very yummy - thanks for sharing!
Uhm... Not seeing an amount for the butternut in the recipe...