Roasted Tomato Chili

Roasted Tomato Chili

As we head into November and the latter half of football season, things are a-changin'. Most notably: the weather! The chill of late fall is in the air, which means it's time for hearty, insides-warming soups and chilis. So we teamed up with our friends at to bring you a spicy, porky and rich chili that's augmented with one thing almost everyone seems to love...bacon. You're welcome. ;) This recipe is good for six people. 


  • Extra virgin olive oil

  • 10 tomatoes on the vine, stems removed and cut in half lengthwise

  • Coarse kosher salt

  • Black pepper

  • 12 green onions

  • 3 serrano peppers, or less to taste

  • 1 package (1.7 lbs) Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 1/2" chunks

  • 8 strips bacon, cooked until crispy and then crumbled or sliced into small bits

  • 3 tablespoons minced garlic, or less to taste

  • 1 (15.5 oz) can cannellini beans, rinsed and drained

  • The juice of 1 lime

  • 1 tablespoon chili powder

  • 2 tablespoons tomato paste

  • 1/2 cup water

  • Fresh cilantro leaves

  • Plain Greek yogurt or sour cream


  1. Preheat oven to 350 degrees F.

  2. Line 2 baking sheets with aluminum foil. Drizzle with a little olive oil and spread over the foil, to help prevent against sticking. Line one baking sheet with the tomato halves, cut-side up. Drizzle with additional olive oil and then sprinkle generously with kosher salt and black pepper. Line the other baking sheet with the green onions and serrano peppers. Drizzle and season as you did the tomatoes. Roast the vegetables in the middle of the oven for 60 minutes. (If your green onions and peppers look done after 50 minutes, remove early but let the tomatoes finish).

  3. Transfer the tomatoes to a Crock-Pot or other slow cooker.

  4. Remove the stems of the peppers and roughly chop into thin rounds, keeping the seeds and innards. Place into Crock-Pot.

  5. Roughly chop the green onions (the whole piece, not just the white part) and place all but 1/4 of roasted green onion bits into the Crock-Pot. Set aside the remaining green onion pieces for garnish.

  6. Add into the Crock-Pot the pork, 2/3 of the bacon bits, the garlic, beans, lime juice, chili powder, tomato paste and water. Cover and cook on HIGH for 4 hours.

  7. To serve, ladle chili into a bowl. Top with a dollop of Greek yogurt or sour cream, some fresh cilantro, some roasted green onion pieces and some bacon bits. Season with black pepper and serve!