The Fall is here! It made a rather quiet entrance to Seattle, replacing the sunny and warm Summer days. This change in the weather makes me think of a Russian song.  There’s a line “In nature, there’s no bad weather, every weather is good.”

So instead of fighting it, I choose to embrace it.  And so, I welcome Fall with this hearty bowl of Pork Chili with Three Peppers, Salsa Verde and Potatoes.  Truth be told, the potatoes weren’t in the picture when I first started the chili.  But, I slightly went overboard with the heat, and this chili was on fire!!!!  My dear sister, Olga came to the rescue and suggested I add potatoes to absorb the heat.  And that’s how this bowl of chili got potatoes.  I hope you enjoy!

1 Tbsp. vegetable oil
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 poblano pepper, seeded and diced
4-5 garlic cloves, peeled and crushed
1 Tbsp. chili powder
1 Tbsp. Guerra’s Natural Seasonings (if you don’t have this, use an extra tablespoon of chili powder)
2 tsp. ground coriander
1 tsp. cumin
1/4 tsp. ground cayenne
1 pound lean ground pork
1 28-ounce can of whole tomatoes, with juice
2 15-ounce cans black beans, rinsed and drained
1 7-ounce can Salsa Verde
28 ounces of water
6 medium potatoes, peeled and diced


1.  Heat oil in a medium size pot over medium-high heat.

2.  Add onion, peppers, garlic and spices.  Saute vegetables and spices for 7-10 minutes until the vegetables become tender and the spices release the aroma.  Lower the heat slightly, if necessary.

3.  Add pork, tomatoes, beans, salsa and water to the pot.  Stir to combine.


4.  Bring to a boil, lowe4 the heat and simmer the salsa for an hour.  While the chili is simmering, use the back of the wooden spoon to bread down tomatoes and pork.  Alternatively, you can use crushed or diced canned tomatoes.

5.  Add diced potatoes, cover and simmer for another hour or until potatoes are tender.