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Pork Chili Rice Bowls

Pork Chili Rice Bowls

with Kidney Beans, Poblano Pepper, and Zucchini

Zucchini in chili might be one of our more out-there ideas, but we’re convinced that the veg is a perfect match for the stew. It adds bursts of juiciness throughout, melding seamlessly with the warm spices and hearty ground pork. And with brown rice and cheddar cheese to round the whole dish out, it also becomes incredibly comforting and satisfying, just the way chili should be.

Child friendly
Family Friendly

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

Total Time30 minutes
Prep Time


/ serving 2 people

16 ounce

Ground Pork

1 box

Kidney Beans

1 unit

Poblano Pepper

1 unit


1 can

Diced Tomatoes

1.5 tablespoon

Enchilada Spice Blend

1 cup

Brown Rice

2 unit


4 tablespoon

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese

(Contains Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil






Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate61 g
Sugar5 g
Dietary Fiber12 g
Protein39 g
Cholesterol100 mg
Sodium410 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.



Wash and dry all produce. Bring 1¾ cups water and a pinch of salt to a boil in a small pot. Trim, then thinly slice scallions, keeping greens and whites separate. Chop zucchini into bite-sized pieces. Core and remove seeds from poblano pepper, then cut into small squares. Drain and rinse kidney beans.

Cook Rice

Once water is boiling, add brown rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 45 minutes.

Cook Veggies

Meanwhile, heat a large drizzle of olive oil in a large pot over mediumhigh heat. Add zucchini, poblano, and scallion whites. Season with salt and pepper. Cook, tossing, until softened and starting to brown, 3-4 minutes.

Cook Pork

Add pork and enchilada spice blend to pot. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook, stirring occasionally, until pork is no longer pink, 2-3 minutes.

Simmer Chili

Add diced tomatoes, chicken stock concentrate, kidney beans, and ½ cup water to pot. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until reduced to a thick and saucy consistency, 7-8 minutes.

Plate and Serve

Divide rice between bowls. Top each with chili. Sprinkle with cheddar cheese and scallion greens. Dollop with sour cream and serve.