One-Pot Pork & Kidney Bean Chili

Name: One-Pot Pork & Kidney Bean Chili with Jalapeño & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Kidney Beans; 1 Tomato; 2 unit Chicken Stock Concentrate; 2 tbsp Smoky Red Pepper Crema; 1 unit Jalapeño; 10 oz Ground Pork; 2 unit Scallions; 1 unit Tex-Mex Paste; 2 tbsp Southwest Spice Blend; tsp Black Pepper, tsp; 2 tsp Butter, tsp; tsp Salt, tsp

with Jalapeño & Smoky Red Pepper Crema

By Recipe0 System

A good chili has well-seasoned meat, creamy beans, and tender veggies. 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 top-notch pork-ified bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalepeño. If you’ve got some on hand, why not sprinkle some crumbled tortilla chips on top for crunch?

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Kidney Beans
1 Tomato
2 unit Chicken Stock Concentrate
2 tbsp Smoky Red Pepper Crema
1 unit Jalapeño
10 oz Ground Pork
2 unit Scallions
1 unit Tex-Mex Paste
2 tbsp Southwest Spice Blend
tsp Black Pepper, tsp
2 tsp Butter, tsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. TIP: Remove ribs and seeds for less heat.
2

Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3

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

Stir crushed tomatoes and Tex-Mex paste into pot; cook until warmed through, 1-2 minutes.

Add beans and their liquid, stock concentrates, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (TIP: If chili is too thick, add another splash of water.) Taste and season with salt and pepper.

Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.