One-Pot Pork & Black Bean Chili
with Sour Cream & Monterey Jack Cheese
A good chili has well-seasoned meat, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these porky bowls are adorned with some delicious fixings: tangy sour cream and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
1 unit
Jalapeño
10 ounce
Ground Pork
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
14 ounce
Diced Tomatoes
13.4 ounce
Black Beans
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(ContainsMilk)¼ cup
Monterey Jack Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.
• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
• Add pork*, Mexican Spice, and Southwest Spice to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Stir tomato paste into pot with pork mixture. Cook, stirring, until dark red and combined, 1-2 minutes. • Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper. • Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.