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! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground pork • Sweet bell pepper • Black beans (black beans, water, salt, calcium chloride, citric acid) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Jalapeno pepper • Cilantro.
Allergens
Utensils
Tags
Ground Pork
250 g
Cilantro
7 g
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Enchilada Spice Blend
2 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Black Beans
0.5 unit(s)
Sour Cream
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
1 tsp
- 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 jalapeńos.)
- 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, 4-5 min.
- Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- 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.
- 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.
- 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 jalapenos over top, if desired.
620
kcal
Calories
31
g
Fat
13
g
Saturated Fat
50
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
39
g
Protein
105
mg
Cholesterol
1360
mg
Sodium
0.4
g
Trans Fat
1600
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
