Hearty Pork and Kidney Bean Chili with Poblano Peppers

Warm up with a bowl of this robust pork chili, featuring tender ground pork, creamy kidney beans and mildly spicy poblano peppers. The Mexican spice blend adds just a hint of heat, making it kid-friendly while still satisfying adult palates. A quick one-pan meal that delivers big flavor with minimal cleanup.

Serve this chili with a sprinkle of sharp cheddar, a dollop of cool sour cream and fresh scallions for a colorful finish. It’s a versatile dish that’s perfect for busy weeknights or casual gatherings. Feel free to add your favorite hot sauce if you like extra heat!

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Ingredients

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, keeping the white and green parts separate. Mince or grate the garlic. Drain and rinse the kidney beans. Core, seed and remove the white ribs from the poblano peppers, then cut them into ½-inch squares.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and Mexican spice blend. Break the meat into pieces with a spatula or wooden spoon. Cook until the pork is browned and no longer pink, about 4-6 minutes, stirring occasionally. Season with salt and pepper. Remove the pork from the pan and set aside.
3. Add another drizzle of oil to the pan, then add the scallion whites, poblano squares and garlic. Cook until the vegetables are lightly browned and softened, about 5 minutes, stirring frequently. Season with salt and pepper.
4. Stir in the chicken stock concentrates, kidney beans, crushed tomatoes and ½ cup water. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
5. Return the cooked pork and any accumulated juices to the pan. Simmer everything together until the chili is saucy and very thick, about 5 minutes more.
6. Divide the chili among bowls. Top each serving with a sprinkle of cheddar cheese, a dollop of sour cream and a scattering 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 adjust the cooking time as needed.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free. Always check labels on stock concentrates and spice blends to be sure.

Can I freeze this chili?

Absolutely. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.