One-Pot Pork & Kidney Bean Chili
with Jalapeño & Smoky Red Pepper Crema
- Milk
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?
Ingredients
1 unit
Kidney Beans
1 unit
Crushed Tomatoes
2 unit
Chicken Stock Concentrate
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Jalapeño
10 ounce
Ground Pork
2 unit
Scallions
1 unit
Tex-Mex Paste
2 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, layered flavors; some found it perfectly spicy, while others wanted more heat 🌶️.
- Ease of prep: Customers praised how quick, simple, and beginner-friendly this one-pot meal was to prepare.
- Suggestions: Consider adding bell peppers, fresh onion, or garlic for more depth; pair with cornbread or tortilla chips.
- Leftovers: Freezes and reheats well, making great leftovers for quick lunches or future dinners.
- Versatility: Works great over baked potatoes or with rice; some added cheese or avocado as extra toppings.
Reviews from our home cooks
Very tasty! I liked the fresh jalapeño. Helpful to learn how to make chili. It made a big batch so I froze some of it - got 4 servings out of 2 servings!!
Very easy, easy cleanup and was really tasty even though I hate kidney beans. My sister loved it too.
Yes this was definitely hot and the perfect meal on hopefully our last cold snap in Florida. It was delicious and I added bell peppers because we both love those in our chili. Easy to prepare. Cooked it all in my insta-pot on the sauté setting. Fabulous!!
Honestly the best chili I've ever had! I don't like spicy foods and was scared about the Jalapeños, but it was perfect, could hardly even tell they were in there
I think the heat and a large drizzle of oil in step 2 is too much. Medium heat and a medium drizzle of oil would result less in frying the scallion whites/jalapenos and more of tenderizing. Also in step 4, bringing the food up to a simmer in a large pot means it will be hot for a long time, and that can really reduce the liquid content fast.
The pepper that I got was a little on the small size so I put the entire thing in the dish and didn't save any for a garnish. Honestly, I think it benefits more from having extra pepper in the dish than from having a few pepper rings on top, especially since you already get the touch of green from the scallion garnish.
This one was awesome. The seasoning was the best I think I have ever had in a chili and I've tried a lot. What I liked the least: nothing.
Excellent flavor. Easy and fast meal to prepare, and tastes like it took more time to make than it did. My son said we should definitely put this in regular rotation.
Worked great as a cook the night before for dinner the next day. Warmed up on the stove without any trouble and tasted wonderful.
Looked just like the picture. Tasted even better. This for real was the easiest and most delicious by far. Excellent!
