Smoky Pork and Poblano Chili with Kidney Beans

This chili bends the rules in the best way. Instead of beef, we use ground pork for a tender, rich base and add poblano pepper for a mild, earthy heat. Kidney beans make it hearty, while a blend of Mexican spices brings warm, smoky depth without overwhelming heat.

It’s a one-pan wonder that comes together quickly-perfect for weeknights. Top with shredded cheddar, a dollop of sour cream and fresh scallion greens for a finish that’s as beautiful as it is delicious.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice scallions, separating white and green parts. Mince or grate garlic. Core and seed the 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 ground pork and Mexican spice blend, breaking up the meat. Cook until browned and crispy at edges, 4-6 minutes. Season with salt and pepper. Transfer pork to a plate.
3. Add another drizzle of oil to the pan along with scallion whites, poblano and garlic. Cook, stirring, until softened and lightly browned, about 5 minutes. Season with salt and pepper.
4. Stir in chicken stock concentrate, kidney beans, crushed tomatoes and ½ cup water. Bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Return pork and any juices to the pan. Stir to combine and simmer until chili is thick and saucy, about 5 minutes more.
6. Divide chili among bowls. Top with cheddar cheese, a dollop of sour cream and scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well. Just adjust cooking time as needed.

Is this chili gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend and stock concentrate labels to be sure.

Can I make this chili ahead of time?

Absolutely. It tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days.