Smart Jalapeño and Pork Chili
with Black Beans and Cheddar Cheese
This light pork and bean chili hits the spot. We added spicy jalapeños and melty cheddar cheese for extra deliciousness!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground pork • Sweet bell pepper • Black beans (black beans, water, salt, calcium chloride, citric acid) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Jalapeno pepper • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
7 g
Cilantro
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ unit(s)
Black Beans
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tsp
Oil*
Nutrition Values
Utensils
Instructions
- Core, then cut bell pepper into 1/2-inch pieces.
- Roughly chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeńos.)
- Heat a large pot over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then bell peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.)
- Cook, stirring occasionally, until tender, 4-5 min.
- Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- Reheat the same pot over medium.
- When hot, add pork to the dry pot.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend, then stir to combine.
- Add crushed tomatoes, half the black beans and their liquid (use all for 4 ppl) and 1/2 cup (1 cup) water to the pot with pork.
- Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)
- Season with salt and pepper.
- When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min.
- Season with salt and pepper, to taste.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle with cilantro and cheese.
- Sprinkle any remaining jalapenos over top, if desired.
