One-Pot Pork & Black Bean Chili
with Spicy Crema & Monterey Jack Cheese
A good chili has well-seasoned meat, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these porky bowls are adorned with some delicious fixings: tangy hot sauce crema and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Jalapeño
10 ounce
Ground Pork
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
14 ounce
Diced Tomatoes
13.4 ounce
Black Beans
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining. TIP: Remove ribs and seeds first for less heat.
Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
Add pork, Mexican Spice, Southwest Spice, salt, and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in tomato paste. Cook, stirring, until dark red and combined, 1-2 minutes. Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.
While chili cooks, in a small bowl, combine sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Divide chili between bowls. Top with Monterey Jack, crema, and as much sliced jalapeño as you like. Serve.
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