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Cal Smart Chipotle Pork Chili

Cal Smart Chipotle Pork Chili

with Poblano Peppers and Cheddar Cheese

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This nourishing and light chili replaces beans with lots of wholesome veggies! We added extra fun... spicy chipotle and melty cheddar cheese are mucho delicioso!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:One PotSpicyCalorie Smart (650kcal or less)
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

200 g

Zucchini

160 g

Poblano Pepper

160 g

Sweet Bell Pepper

7 g

Cilantro

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

½ tsp

Chipotle Powder

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate30 g
Sugar16 g
Dietary Fiber7 g
Protein35 g
Cholesterol95 mg
Sodium1000 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut zucchini into 1/2-inch pieces. Core, then cut bell pepper into 1/2-inch pieces. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Roughly chop cilantro.

2

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pot from heat, then transfer veggies to a plate.

3

Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add Mexican Seasoning, garlic puree and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

4

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl). Stir combine, then bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally, until chili thickens slightly, 10-12 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

5

When chili is done simmering, add veggie. Cook, stirring often, until warmed through, 2-3 min. Season with salt and pepper. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheddar.