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One-Pan Hearty Pork Chili

One-Pan Hearty Pork Chili

with Kidney Beans and Poblano Pepper

Rated 3.5 / 4
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In some parts of the country, there are strict definitions of what chili is (and isn’t). We’re probably breaking a few rules here with our mix of ground pork, kidney beans, and poblano pepper. But one spoonful is enough to convince you it’s worth bending tradition. Thanks to our Mexican spice blend—which is mild in heat but loaded with warm and smoky aromatics—this recipe defies expectations and becomes truly transcendent.

Tags:Egg freeGluten freeNut free
Allergens:Milk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

2 unit

Scallions

2 clove

Garlic

1 box

Kidney Beans

1 unit

Poblano Pepper

10 ounce

Ground Pork

1 tablespoon

Mexican Spice Blend

1 unit

Chicken Stock Concentrate

1 box

Crushed Tomatoes

½ cup

Cheddar Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber18 g
Protein49 g
Cholesterol135 mg
Sodium1110 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
Utensils
Strainer
Large Pan
InstructionsPDF
Instructions
1

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

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 until crisped at the edges and no longer pink, 4-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.

3

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

4

Stir stock concentrate, kidney beans, crushed tomatoes, and ½ cup water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.

5

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

6

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