One-Pot Pork & Black Bean Chili

One-Pot Pork & Black Bean Chili

with Spicy Crema & Monterey Jack Cheese

Read more

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 hot sauce crema 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?

Tags:One Pot

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


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


1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate58 g
Sugar17 g
Dietary Fiber12 g
Protein42 g
Cholesterol115 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining. 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, Southwest Spice, salt, and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.


Stir in tomato paste. 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.


While chili cooks, in a small bowl, combine sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.


Divide chili between bowls. Top with Monterey Jack, crema, and as much sliced jalapeño as you like. Serve.