Pork Chili with Butternut and Kale

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A quick, healthy and healthy recipe Pork Chili with Butternut and Kale. 6 Fresh Ingredients. 30 Minutes. Gluten-Free. Omit Butterbeans for Whole30, Paleo, Low-Carb and Keto version.
Pork Chili with Butternut and Kale
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We first got introduced to this recipe back in January, a couple of weeks after our baby was born. Cody’s aunt gave us two frozen bags to keep as easy meals when our hands were a little too full taking care of our newborn.

It was just a few days after she gave it to us, that we thawed one out and had it for dinner. Oh boy! Did we fall hard or did we fall hard? It was definitely love at first bite.

Pork Chili with Butternut and Kale

We texted her a big THANK YOU as soon as we were done licking out our bowls.

The next time we saw them, we thanked her again and she gave us the recipe – telling us how quick and easy it was to make. We were sold right away. I mean, quick and easy is our thing lol.

We couldn’t wait to cook this ourselves – it was definitely one of our favorite new meals.

So, a couple of weeks ago, after cooking this for my grandparents, we decided that we should spread the love.

My grandparents were the deciding factor, by the way. My grandpa ate two bowls and told us that he hates vegetables, but that this recipe tasted wonderful.

Pork Chili with Butternut and Kale

We aren’t sure whether this came from a cookbook, if it’s her own recipe, or if she got it from a friend, but a recipe like this needs to reach more people.

So, a few minor tweaks later, we are ready to share our very own Butternut and Kale Chili with Ground Pork.

It’s a bit of a mouthful, and don’t be fooled by the ingredients. This recipe tastes like a million bucks. Even if you hate vegetables, like my grandpa, chances are you’ll be pleasantly surprised.

How to make Easy Pork Chili with Butternut and Kale:

The best thing about this recipe is how easy it is.

  1. Toss the ground pork, onion, garlic, spices and seasonings into a pot and sauté it until the pork is cooked through.
  2. Add all the rest of the ingredients (except the butter beans), and let it simmer for 25 minutes.
  3. Add the beans and simmer for another 5 minutes.
  4. Voilà. You’re all set.
Pork Chili with Butternut and Kale
Pork Chili with Butternut and Kale
Pork Chili with Butternut and Kale

Soup is without a doubt one of my very favorite things on the planet.

I love dipping buttered pieces of bread in a steaming bowl of soup, and even though bread is obviously not healthy, I do treat myself to a slice when soup’s on the menu.

(Although, I love it just as much without the bread and try my best not to eat it too often ????.)

Pork Chili with Butternut and Kale

Here at Living Chirpy, we’ve created a fair bunch of awesomely delicious and easy soup recipes for you to try, and I’ve added links to my favorites down below:

  1. Shrimp Boil Soup
  2. Japanese Clear Onion Soup
  3. Caesar’s Pizza Soup
  4. Chicken Taco Soup
  5. Rustic Lobster Bisque

Butternut and Kale Chili with Ground Pork – Pin It!

Pork Chili with Butternut and Kale

Pork Chili with Butternut and Pork Recipe and Nutritional Facts/Calories

Pork Chili with Butternut and Kale

Pork Chili

A quick, healthy and healthy recipe Pork Chili with Butternut and Kale. 6 Fresh Ingredients. 30 Minutes. Gluten-Free. Omit Butterbeans for Whole30, Paleo, Low-Carb and Keto version.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 259kcal

Ingredients

  • 1 lb ground pork (500g)
  • 1 lb butternut (500g, cut into bite-sized pieces)
  • 1/2 lb kale (250g, roughly chopped)
  • 2 onions (diced)
  • 1 red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 2 tbsp mexican ground chili
  • 1 tbsp dried oregano
  • 1 can butter beans (optional)
  • 4 cups vegetable stock
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil

Instructions

  • Heat the oil in a medium sized pot.
  • Add the onions, ground pork, garlic, oregano, chili, salt and pepper and sauté for about 5 minutes.
  • Add all the rest of the ingredients (except the butterbeans) and bring to a boil. Then, lower the heat and allow to simmer for 25 minutes.
  • Add the butterbeans and let it cook for another 2-3 minutes.
  • Serve and enjoy!
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Tips and Tricks:

1. Serve this with some sliced avocado.
2. Omit the butterbeans to make this Low-Carb, Keto, Paleo and Whole 30 approved.

Nutrition

Calories: 259kcal | Carbohydrates: 25.4g | Protein: 26.3g | Fat: 6.4g | Saturated Fat: 1.8g | Cholesterol: 61mg | Sodium: 1461mg | Potassium: 678mg | Fiber: 4.9g | Sugar: 5.4g | Calcium: 90mg | Iron: 3.4mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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3 Comments

    1. Uhmmm…must’ve been human error ???? I’ve fixed the recipe card to include the amount of butternut. Thank you for bringing it to my attention and hope you like the recipe!

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