topBanner
Hearty Chipotle Pepper Pork Chili

Hearty Chipotle Pepper Pork Chili

with Green and Sweet Bell Peppers

Read more

Grab a spoon and dig into tonight's hearty chipotle pork chili. Lime-infused pork, tender peppers and corn round out this bowl of goodness that's warm, filling and perfect for a winters day!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g 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 difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

½ cup

Monterey Jack Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Corn Kernels

370 mL

Crushed Tomatoes with Garlic and Onion

½ tsp

Chipotle Powder

1 tbsp

Southwest Spice Blend

1 unit

Lime

2 unit

Green Onions

2 tbsp

Tomato Sauce

200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate46 g
Sugar24 g
Dietary Fiber9 g
Protein40 g
Cholesterol110 mg
Sodium1490 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pot
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce.

Core, then cut peppers into 1/2-inch pieces. Thinly slice green onions. Zest, then cut lime into wedges.

2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and corn. Cook, stirring occasionally, until veggies soften, 5-6 min. Season with salt and pepper.

3

Add pork and lime zest to the pot with veggies and cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Add Southwest Spice Blend and 1/2 tsp Chipotle powder (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

4

Add tomato sauce, crushed tomatoes and 1/2 cup water (dbl for 4 ppl). Stir together, then bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens slightly, 5-6 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

Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese. Squeeze over a lime wedge, if desired.