Chipotle Peanut Pork Chili

2008 Mar/Apr

You could argue that this isn’t really chili because it doesn’t contain beans, and you might be right. It was inspired though by the Georgia Chili in Jane & Michael Stern’s classic cookbook Chili Nation, which doesn’t have beans either, and it still made the cut. Who are we to argue with Jane and Michael?


  • 1 pork tenderloin
  • Canola or olive oil, for cooking
  • 1 small onion
  • 2 garlic cloves, crushed
  • 1 14-oz can diced tomatoes
  • 2 c. tomato sauce
  • 1/2 c. all-natural peanut butter
  • 1 – 2 chipotles en abodo, finely chopped
  • 1 t. cumin
  • 1 t. coriander
  • Salt and pepper to taste
  • Steamed rice


Preheat the oven to 350°F. Brown the pork tenderloin well in a drizzle of olive or canola oil in an oven-proof skillet on medium-high heat. Pop the skillet in the oven and roast the tenderloin for 15 to 20 minutes, or until just cooked through. Remove from the oven and keep warm.

Meanwhile, cook the onion and garlic in another drizzle of oil in a medium pot on medium heat for about 5 minutes, or until translucent. Add the tomatoes, tomato sauce, peanut butter, chipotles, cumin, coriander, and salt and pepper. Simmer for 10 to 15 minutes. Slice the pork tenderloin about ¼” thick and add to the pot. Heat through and serve over rice. Serves 4.