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One-Pan Hearty Pork Chili

One-Pan Hearty Pork Chili

with Kidney Beans and Poblano Pepper

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It doesn’t matter whether 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 pepper, and our Mexican spice blend, which has just the right amount of smoky heat. It’s mild enough for anyone to gobble up, but with plenty of flavor. Just break out the hot sauce if you like it scorching!

Tags:Gluten-free
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
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 Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber16 g
Protein49 g
Cholesterol135 mg
Sodium1070 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
Strainer
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. 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, 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.

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.