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Hearty Chipotle Pork Chili

Hearty Chipotle Pork Chili

with Quinoa

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Grab a spoon and dig into tonight's hearty chipotle pork chilli. Lime-infused quinoa, 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:Carb 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

¼ cup

Monterey Jack Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Corn Kernels

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Chipotle Powder

1 tbsp

Southwest Spice Blend

1 unit

Lime

2 unit

Green Onions

2 tbsp

Tomato Sauce

½ cup

Quinoa

200 g

Green 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)3347 kJ
Calories800 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate71 g
Sugar21 g
Dietary Fiber11 g
Protein41 g
Cholesterol115 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Large Pot
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add quinoa and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min.

2

While quinoa cooks, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Zest, then cut lime into wedges.

3

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, 3-4 min. Season with salt and pepper.

4

Add pork 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.

5

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!)

6

Fluff the quinoa with a fork. Season with salt and stir in 1/4 tsp lime zest (dbl for 4 ppl). Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese. Squeeze over a lime wedge, if desired.