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Spicy Southwest Pork & Black Bean Chili
Spicy Southwest Pork & Black Bean Chili

Spicy Southwest Pork & Black Bean Chili

with Salsa Fresca, Sour Cream & Tortilla Chips

Recipe Development Team
Recipe Development TeamUpdated on July 18, 2025

It doesn’t matter if the weather’s hot or cold—chili is always in season! We’re keeping things simmering with ground pork, black beans, scallions, our Fajita Spice Blend, and a mildly spicy Tex-Mex paste. Top with sour cream, salsa fresca, tortilla chips, and a squeeze of lime juice; then, if you like, break out the hot sauce from your pantry if you like your chili fiery!

Tags:
Protein Smart
Quick
Easy Prep & Clean
New
Family Friendly
Allergens:
Milk
Sesame

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 Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Lime

1 tablespoon

Fajita Spice Blend

1 unit

Tex-Mex Paste

1.5 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Ground Pork

1 unit

Black Beans

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

1 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving
Calories780 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber12 g
Protein36 g
Cholesterol140 mg
Sodium1850 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
Can Opener
Small Bowl

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces. Quarter lime.

Cook Chili
2

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, pork, half the tomato, half the Fajita Spice Blend, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (all the Fajita Spice Blend, 1 tsp sugar, and 1 tsp salt for 4 servings). Cook, breaking up meat into pieces, until browned, 2 minutes. • Stir in beans and their liquid, stock concentrate, Tex-Mex paste, and 1/3 cup water (2/3 cup for 4). Bring to a boil, then reduce to a simmer. • Cook, stirring occasionally and mashing half the beans with the back of a wooden spoon, until pork is cooked through, 4-6 minutes. TIP: For a thinner chili, add water a splash at a time until desired consistency is reached.

Make Salsa Fresca
3

• While chili cooks, in a small bowl, combine scallion greens, remaining tomato, juice from half the lime, a pinch of salt, and pepper.

Serve
4

• Divide chili between bowls. Top with sour cream, salsa fresca, and a squeeze of lime juice. Serve with tortilla chips and any remaining lime wedges on the side.

Ground Meat is fully cooked when internal temperature reaches 160°.