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One-Pan Hearty Pork Chili

One-Pan Hearty Pork Chili

with Jack’s Kidney Beans

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It doesn’t matter if the weather’s hot or cold where you are—it’s chili season! In this version, we’re keeping things simmering with ground pork, kidney beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s mild enough for your kids to gobble up, but with plenty of flavor to satisfy the adults—just break out the hot sauce if you like it scorching!

Tags:Child friendlyFamily friendlyGluten-freeSpicy
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

20 ounce

Ground Pork

2 unit

Poblano Pepper

4 clove

Garlic

2 tablespoon

Mexican Spice Blend

2 unit

Chicken Stock Concentrate

2 box

Crushed Tomatoes

1 box

Kidney Beans

1 cup

Cheddar Cheese

(ContainsMilk)

8 tablespoon

Sour Cream

(ContainsMilk)

4 unit

Scallions

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories692 kcal
Fat39 g
Saturated Fat16 g
Carbohydrate38 g
Sugar9 g
Dietary Fiber11 g
Protein47 g
Cholesterol133 mg
Sodium1019 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
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Drain and rinse Jack’s kidney beans. Core, seed, and remove white ribs from poblano peppers. Cut into ½-inch squares.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and Mexican spice blend. Break meat into pieces with a spatula or wooden spoon. Cook until crisped at the edges and no longer pink, 4-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.

3

Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook until lightly browned and softened, about 5 minutes, tossing. Season with salt and pepper.

4

Stir in stock concentrates, Jack’s kidney beans, crushed tomatoes, and ½ cup water. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.

5

Return pork and any drippings to pan. Simmer until saucy and very thick, about 5 minutes longer.

6

Divide chili between bowls. Sprinkle with cheddar cheese and a dollop of sour cream. Sprinkle with scallion greens and serve.