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 jalapeños and melty cheddar cheese for extra deliciousness!

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

Carb Smart
Calorie Smart

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


serving amount

250 g

Ground Pork

1 unit(s)

Black Beans

1 unit(s)


1 unit(s)

Sweet Bell Pepper

7 g


1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Enchilada Spice Blend

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

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp


0.13 tsp


1 tsp



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.


Large Pot
Measuring Spoons
Measuring Cups


  • Core, then cut bell pepper into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Core, then finely chop hot pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
Cook veggies
  • 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) hot peppers. (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
  • 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
  • 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
  • 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.
  • Sprinkle any remaining hot peppers over top, if desired.
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