One-Pot Pork & Black Bean Chili

Name: One-Pot Pork & Black Bean Chili with Sour Cream & Monterey Jack Cheese
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Jalapeño; 10 oz Ground Pork; 1 tbsp Mexican Spice Blend; 1 tbsp Southwest Spice Blend; 1 1/2 oz Tomato Paste; 14 oz Canned Tomatoes; 13.4 oz Black Beans; 1 unit Beef Stock Concentrate; 2 tbsp Sour Cream; 1/4 cup Monterey Jack Cheese; 2 tsp Cooking Oil; Salt; Black Pepper

with Sour Cream & Monterey Jack Cheese

By Recipe0 System

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 sour cream 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?

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Jalapeño
10 oz Ground Pork
1 tbsp Mexican Spice Blend
1 tbsp Southwest Spice Blend
1 1/2 oz Tomato Paste
14 oz Canned Tomatoes
13.4 oz Black Beans
1 unit Beef Stock Concentrate
2 tbsp Sour Cream
1/4 cup Monterey Jack Cheese
2 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.
2

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.
3

Add pork*, Mexican Spice, and Southwest Spice to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4

Stir tomato paste into pot with pork mixture. 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.

Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.

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