Smoky Pork and Kidney Bean Chili with Poblano Pepper

Chili season is always here when you’ve got a pot of this smoky pork chili simmering on the stove. We’re using ground pork, kidney beans and fresh poblano pepper, all seasoned with a Mexican spice blend that brings just the right amount of heat-mild enough for everyone, but with plenty of savory depth. It’s a one-pan wonder that comes together quickly for a weeknight dinner.

Top each bowl with shredded cheddar cheese, a dollop of sour cream and a sprinkle of scallion greens. If you like it scorching, pass the hot sauce at the table. This chili is hearty, satisfying and guaranteed to become a family favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Kidney BeansView 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

13.76 ounce 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. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Mince or grate garlic. Core and seed the poblano pepper, then cut into ½-inch squares. Drain and rinse the kidney beans.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and Mexican spice blend, breaking up the meat with a spoon. Cook, stirring occasionally, until the pork is browned and crispy at the edges, 4-6 minutes. Season with salt and pepper. Transfer the pork to a plate and set aside.
3. Add another drizzle of oil to the same pan. Add the scallion whites, diced poblano and garlic. Cook over medium-high heat, tossing, until the vegetables are lightly browned and softened, about 5 minutes. Season with salt and pepper.
4. Stir in the chicken stock concentrate, drained kidney beans, crushed tomatoes and ½ cup water. Bring to a boil, then reduce heat to a simmer. Let the chili bubble until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Return the cooked pork and any accumulated juices to the pan. Stir to combine and let simmer until the chili is saucy and very thick, about 5 minutes more.
6. Divide the chili among bowls. Top each with shredded cheddar cheese, a dollop of sour cream and a sprinkle of scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Just cook it the same way until browned.

Is this chili spicy?

The Mexican spice blend adds mild heat. It’s family-friendly, but you can increase the spice with extra chili powder or hot sauce.

Can I make this chili ahead of time?

Absolutely! The flavors meld beautifully overnight. Reheat gently on the stovetop or in the microwave.