Smart Jalapeño and Pork Chili

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Spicy

Quick

Under 50g of Carbs

Smart Jalapeño and Pork Chili

with Black Beans and Cheddar Cheese

7 min

Difficulty: 2/3

American

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.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Measuring Cups

Tags

Spicy

Quick

Under 50g of Carbs

Under 650 Calories

Ingredients

Ground Pork

250 g

Black Beans

1 unit(s)

Jalapeño

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Cilantro

7 g

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Enchilada Spice Blend

2 tbsp

Sour Cream

1 unit(s)

Cheddar Cheese, shredded

0.25 cup

Pepper

0.125 tsp

Salt

0.125 tsp

Oil

1 tsp

Preparation

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!)

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.

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 hot peppers over top, if desired.