One-Pan Hearty Pork Chili
with Jack’s Kidney Beans
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Mexican Spice Blend
Chicken Stock Concentrate
Not included in your delivery
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.