One-Pot Cowboy Pork & Bean Chili

Name: One-Pot Cowboy Pork & Bean Chili with Jalapeño & Smoky Red Pepper Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Jalapeño; 10 ounce Ground Pork; 2 tablespoon Southwest Spice Blend; 2 unit Chicken Stock Concentrate; 13.76 ounce Crushed Tomatoes; 1 unit Tex-Mex Paste; 1 unit Black Beans; 2 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 2 teaspoon Cooking Oil

with Jalapeño & Smoky Red Pepper Crema

Recipe Development TeamPublished on November 14, 2022

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A good chili has well-seasoned meat, creamy beans, and tender veggies. 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 top-notch pork-ified bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalepeño. If you’ve got some on hand, why not sprinkle some crumbled tortilla chips on top for crunch?

Tags:

Easy Cleanup

•Spicy

•Seasonal

Allergens:

Milk

•Soy

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Jalapeño

10 ounce

Ground Pork

2 tablespoon

Southwest Spice Blend

2 unit

Chicken Stock Concentrate

13.76 ounce

Crushed Tomatoes

1 unit

Tex-Mex Paste

1 unit

Black Beans

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk, Soy)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories720 kcal

Fat36 g

Saturated Fat11 g

Carbohydrate61 g

Sugar13 g

Dietary Fiber12 g

Protein38 g

Cholesterol105 mg

Sodium2260 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 Pot

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. TIP: Remove ribs and seeds for less heat.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.

• Add pork* and Southwest Spice Blend to pot with scallion mixture; season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

• Stir crushed tomatoes and Tex-Mex paste into pot; cook until warmed through, 1-2 minutes. • Add beans and their liquid, stock concentrates, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (TIP: If chili is too thick, add another splash of water.) Taste and season with salt and pepper. • Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.