Pork & Black Bean Chili

Name: Pork & Black Bean Chili with Spicy Crema & Monterey Jack Cheese
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Jalapeño; 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; 2 teaspoon Vegetable Oil; Salt; Pepper

with Spicy Crema & Monterey Jack Cheese

Recipe Development TeamPublished on December 09, 2020

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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 Pan

Allergens:

Milk

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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Jalapeño

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

(Contains: Milk)

1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat38 g

Saturated Fat13 g

Carbohydrate59 g

Sugar17 g

Dietary Fiber13 g

Protein42 g

Cholesterol115 mg

Sodium950 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

•Medium Pot

•Small Bowl

Instructions

• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. 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 tomato paste into pot with pork mixture. 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 with hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.