HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmart Chipotle Pork Chili
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Smart Chipotle Pork Chili

Smart Chipotle Pork Chili

with Green Bell Peppers and Cheddar Cheese

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This light, nourishing chili sees beans swapped for wholesome zucchini and peppers! We've added extra deliciousness with spicy chipotle and melty cheddar cheese!

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

Tags:One PotSpicyCarb SmartCalorie Smart
Allergens:SulphitesMilk

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

200 g

Zucchini

200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

7 g

Cilantro

370 mL

Crushed Tomatoes

1 tbsp

Enchilada Spice Blend

(ContainsSulphites)

¼ tsp

Chipotle Powder

3 tbsp

Sour Cream

(ContainsMilk)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

1 unit

Garlic, cloves

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
Calories580 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate30 g
Sugar18 g
Dietary Fiber7 g
Protein35 g
Cholesterol93 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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 and 1/2 tsp spicy! Cut zucchini into 1/2-inch pieces. Core, then cut peppers into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic.

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 the 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 Enchilada Spice Blend, garlic 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) 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. 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 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.