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 unit(s)
Black Beans
1 unit(s)
Jalapeño
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
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
Pepper*
1 tsp
Oil*
0.13 tsp
Salt*
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
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!)
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.
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.
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.
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.
