Spicy Southwest Pork & Black Bean Chili
with Salsa Fresca, Sour Cream & Tortilla Chips
- Milk
- Sesame
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!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
½ tablespoon
Fajita Spice Blend
1 unit
Black Beans
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 unit
Tex-Mex Paste
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Quarter lime.
-
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, ½ tsp sugar, ½ 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 ⅓ cup water (⅔ 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.
-
While chili cooks, in a small bowl, combine scallion greens, remaining tomato, juice from half the lime, a pinch of salt, and pepper.
-
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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Customers love the southwest seasonings and ground pork-black bean combination, though some found it too salty or wanted more spice.
- Ease of prep: This one-pot meal is super quick and easy for weeknight cooking with simple cleanup.
- Suggestions: Add extra tomatoes, corn, cheese, or jalapeños for more flavor; rinse beans first to reduce saltiness.
- Portions: Most found it filling, though some added rice or extra ingredients to make larger servings.
- Chips: Nearly everyone wanted double the tortilla chips since one bag isn't enough for two people.
Reviews from our home cooks
I really enjoyed the taste because the spiciness wasn't overwhelming. I also like how quick and easy it was to make. The chips paired well with the chili and wanted a bit more of them.
A bit spicy but very easy and very delicious! Did not have enough tortilla chips for two. One individual bag too small. Also could have used one more spring onion, to make it perfect.
Amazing flavor and I loved the chips to scoop the chili! But I do wish it had more tomatoes in it.
Absolutely delicious. The tomato went bad so I used tomato sauce instead and cooked it for a good 45 mins. It was amazing as a dip with the chips.
Really tasty! But not enough chips or sour cream. This serving size would not fill two people at all.
Good flavor. I enjoyed the ability to customize protein. My only critique is that the texture was difficult to get to the desired consistency according to the instructions in the recipe.
It was okay. Just the right amount of spice. To me it felt like it was missing something though.
My family loved this recipe. It was quick & easy to make & packed well for leftovers!
Amazing chili recipe. Never had chili with pico de gallo, so this was a nice surprise.
More soup like than chili. Portion was too small, needs more beans or something else. Should also be thicker consistency. Had to eat something else, I was still hungry. Tasted good, just the portion size was too small.
