One-Pot Cowboy Pork & Bean Chili
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One-Pot Cowboy Pork & Bean Chili

One-Pot Cowboy Pork & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

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?

Protein Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit


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)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories740 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber12 g
Protein38 g
Cholesterol105 mg
Sodium1740 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.


Large Pot



• 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.

Cook Aromatics

• 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.

Cook Pork

• 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.

Finish & Serve

• 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°.