Weekly Recipes

Easy Bean Chili Smothered Pork Loin

Bean Chili Smothered Pork Loin

Classic comfort food! Funny how I actually recycled back to this recipe. I made it maybe 4 months ago when I was foraging through my cabinets for recipe ideas. Well, I always have cans of Rotel tomatoes with green chiles – that’s just a staple I can do so many things with. And I also always have about a half dozen classic canned soups, and Bean with Bacon is one of them. As a kid, that was my all-time favorite. So…. what about combining the two? It turns out they go great together. I basically made the recipe, enjoyed it for a meal or two, and then froze it – didn’t publish.

Fast forward to this past week. I hit my freezer looking for something quick and satisfying. Found a scrumptious-looking container of chili … looked like something that would hit the spot! So I thawed it and had an awesome bowl of chili – with an interesting flavor I couldn’t identify at first, a bit sweeter than most. Then I realized it was bean with bacon soup. I had two great bowls of chili before I uncovered the pork loin. Oh yeah! I remembered exactly what the recipe was. So I had to make more of the chili to smother the pork loin with and had multiple feasts of pork loin slices smothered in bean chili.

So easy and satisfying I’ll be making this pork loin smothered with chili (plus variations) many times down the road. Hope you enjoy it!

Easy Bean Chili Smothered Pork Loin
Prep time
Cook time
Total time
Serves: 12 servings
  • 3 lb pork loin (or pork roast)
  • 2 cans Campbells Bean with Bacon Soup
  • 2 cans Rotel Original Tomatoes and Green Chiles
  • 4 tbsp Balsamic Vinegar
  • optional (for x-hot): 1 cup hot or medium diced green chiles
  1. Put pork loin in slow cooker (oval works better)
  2. Mix remaining ingredients and dump over pork.
  3. Cook on low 4-5 hours or until meat thermometer inserted into center registers 145 degrees.
  4. Remove, slice, and serve with bean chile poured over plus in serving bowl on the side.
  5. enjoy!


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