One-Pan Hearty Pork Chili
with Jack’s Kidney Beans
- Milk
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!
Ingredients
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
(Contains: Milk)
8 tablespoon
Sour Cream
(Contains: Milk)
4 unit
Scallions
Not included in your delivery
unit
Salt
unit
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Return pork and any drippings to pan. Simmer until saucy and very thick, about 5 minutes longer.
Divide chili between bowls. Sprinkle with cheddar cheese and a dollop of sour cream. Sprinkle with scallion greens and serve.
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