One-Pan Hearty Pork Chili with Kidney Beans and Poblano Pepper

(from castro15’s recipe box)

Categories: Soup


  • 4 Scallions
  • 4 clove Garlic
  • 1 box Kidney Beans
  • 2 Poblano Pepper
  • 20 ounce Ground Pork
  • 2 tablespoon Mexican Spice Blend
  • 2 Chicken Stock Concentrate
  • 2 box Crushed Tomatoes
  • 1 cup Cheddar Cheese
  • 8 tablespoon Sour Cream


  1. Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse kidney beans.

  2. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and Mexican spice, breaking up meat into pieces. Cook, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes. Season with salt and pepper. Remove from pan and set aside.

  3. Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.

  4. Stir stock concentrate, kidney beans, crushed tomatoes, and ½ cup water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.

  5. Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very thick, about 5 minutes longer.

  6. Divide chili between bowls. Sprinkle with cheddar and dollop with sour cream. Garnish with scallion greens and serve.

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