Smart Jalapeño and Pork Chili
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Smart Jalapeño and Pork Chili

Smart Jalapeño and Pork Chili

with Black Beans and Cheddar Cheese

This light pork and bean chili hits the spot. We added spicy jalapeño and melty cheddar cheese for extra deliciousness!

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

Tags:
Spicy
Carb Smart
Quick
Calorie Smart
Allergens:
Sulphites
Milk

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

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 piece

Black Beans

1 piece

Jalapeño

1 piece

Sweet Bell Pepper

7 g

Cilantro

1 piece

Crushed Tomatoes with Garlic and Onion

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 piece

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

1 tsp

Oil*

0.13 tsp

Salt*

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Nutrition Values

Calories730 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber17 g
Protein47 g
Cholesterol105 mg
Sodium1980 mg
Trans Fat0.4 g
Potassium1600 mg
Calcium350 mg
Iron8 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

Large Pot
Measuring Spoons
Measuring Cups

Instructions

Prep
1
  • 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 jalapeños!)
Cook veggies
2
  • 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-crisp, 4-5 min.
  • Season with salt and pepper.
  • Remove from heat, then transfer veggies to a plate.
Cook pork
3
  • 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.
Simmer chili
4
  • 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.
Finish and serve
5
  • When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min.
  • Season with salt and pepper.
  • Divide chili between bowls.
  • Dollop sour cream over top, then sprinkle with cilantro and cheese.
  • Sprinkle any remaining jalapeños over top, if desired.
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