One-Pot Pork & Black Bean Chili with Spicy Crema & Monterey

• servings: 2 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

1 unit Yellow Onion

1 unit Jalapeño

10 ounce Ground Pork

1 tablespoon Mexican Spice Blend

1 tablespoon Southwest Spice Blend

1 ½ ounce Tomato Paste

14 ounce Diced Tomatoes

13 ⅖ ounce Black Beans

1 unit Beef Stock Concentrate

2 tablespoon Sour Cream

1 teaspoon Hot Sauce

¼ cup Monterey Jack Cheese

2 teaspoon Vegetable Oil

Salt

Pepper

Directions

Wash and dry all produce. Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining. TIP: Remove ribs and seeds first for less heat.

Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.

Add pork, Mexican Spice, Southwest Spice, salt, and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in tomato paste. Cook, stirring, until dark red and combined, 1-2 minutes. Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.

While chili cooks, in a small bowl, combine sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Divide chili between bowls. Top with Monterey Jack, crema, and as much sliced jalapeño as you like. Serve.

Nutrition

• Calories: 790 kcal
• Total Fat: 37 g
• Saturated Fat: 13 g
• Cholesterol: 115 mg
• Sodium: 1020 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 12 g
• Total Sugars: 17 g
• Protein: 42 g