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One-Pot Longhorn Pork & Bean Chili

One-Pot Longhorn Pork & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

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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 CleanupSpicyMeal Prep
Allergens:MilkSoy

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Jalapeño

1 unit

Roma Tomato

10 ounce

Ground Pork

2 tablespoon

Southwest Spice Blend

2 unit

Chicken Stock Concentrate

13.76 ounce

Crushed Tomatoes

1 unit

Tex-Mex Paste

13.4 ounce

Black Beans

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber11 g
Protein37 g
Cholesterol105 mg
Sodium1910 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
Large Pot
Instructionsarrow up iconarrow up icon
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1

• 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.) Dice tomato.

2

• 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.

3

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

4

• Stir diced tomato, Tex-Mex paste, and half the crushed tomatoes (all for 4 servings) into pot; cook until slightly darkened in color, 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.