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Hearty Pork Chili
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Hearty Pork Chili

Hearty Pork Chili

with Kidney Beans and Poblano Peppers

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 has plenty of flavor to satisfy the adults. Break out the hot sauce if you like it scorching.

Tags:
Gluten-free
Spicy
Allergens:
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

/ 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

(Contains Milk)

8 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber10 g
Protein42 g
Cholesterol135 mg
Sodium960 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

Large Pan

Instructions

Prep
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.

Cook Pork
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.

Sweat Veggies
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.

Simmer Chili
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.

Finish Chili
5

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

Plate and Serve
6

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