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Hearty Pork Chili

Hearty Pork Chili

with Kidney Beans and Poblano Peppers

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It doesn’t matter if the weather’s hot or cold where you are—it’s chili season. In this version, we’re keeping things simmering with ground pork, kidney beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s mild enough for your kids to gobble up, but with plenty of flavor to satisfy the adults. Break out the hot sauce if you like it scorching.

Tags:One PanGluten-freeSpicy
Allergens:Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Scallions

4 clove

Garlic

1 box

Kidney Beans

2 unit

Poblano Pepper

20 ounce

Ground Pork

2 tablespoon

Mexican Spice Blend

2 unit

Chicken Stock Concentrate

2 box

Crushed Tomatoes

1 cup

Cheddar Cheese

(ContainsMilk)

8 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber10 g
Protein41 g
Cholesterol135 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Drain and rinse beans. Core and seed poblanos, then cut into ½-inch squares.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and Mexican spice, breaking up meat into pieces. Cook, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes. Season with salt and pepper. Remove from pan and set aside on a plate.

3

Add a drizzle of oil, scallion whites, poblanos, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.

4

Stir in stock concentrates, beans, crushed tomatoes, and ½ cup water. Bring to a boil, then lower heat. Let simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

5

Return pork and any drippings to pan. Simmer until saucy and very thick, about 5 minutes longer.

6

Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream. Sprinkle with scallion greens and serve.