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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

¼ cup

Monterey Jack Cheese


6 tbsp

Sour Cream


56 g

Corn Kernels

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Chipotle Powder

1 tbsp

Southwest Spice Blend

1 unit


2 unit

Green Onions

2 tbsp

Tomato Sauce

½ cup


200 g

Green Bell Pepper

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Pot
Measuring Spoons
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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!)


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.