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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Enchilada Spice Blend
Chicken Stock Concentrate
Not included in your delivery
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.
Once water is boiling, add brown rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 45 minutes.
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.
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.
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.
Divide rice between bowls. Top each with chili. Sprinkle with cheddar cheese and scallion greens. Dollop with sour cream and serve.