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Pork Chili with Butternut and Kale
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5 from 1 vote

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings
Calories: 259kcal


  • 1 lb ground pork (500g)
  • 1 lb butternut (500g, cut into bite-sized pieces)
  • ½ lb kale (250g, roughly chopped)
  • 2 onions (diced)
  • 1 red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 2 tablespoon mexican ground chili
  • 1 tablespoon dried oregano
  • 1 can butter beans (optional)
  • 4 cups vegetable stock
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil


  • 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!


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.


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