Smoky Pork and Poblano Chili with Kidney Beans

This smoky pork chili is the ultimate comfort food, whether you’re craving something warm on a chilly evening or a hearty meal any time of year. Ground pork, kidney beans and poblano peppers come together in a rich, spiced tomato broth that’s mildly spicy and packed with flavor. It’s a family-friendly dish that kids will love, but adults can easily kick up the heat with a dash of hot sauce.

Made in just one pan, this chili is as easy to clean up as it is to make. The Mexican spice blend adds a subtle warmth without overwhelming the palate, while the creamy cheddar and sour cream toppings balance the smokiness. Serve it with your favorite toppings and enjoy a bowl of pure comfort.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView 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 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 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 the garlic. Drain and rinse the kidney beans. Core and seed 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, breaking up the meat into pieces. Cook, stirring occasionally, until the pork is browned and crisp at the edges, about 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 pan along with the scallion whites, poblano squares and garlic. Cook, tossing frequently, until the vegetables are lightly browned and softened, about 5 minutes. Season with salt and pepper.
4. Stir in the chicken stock concentrates, drained 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 longer.
6. Divide the chili among bowls. Top each serving with shredded cheddar cheese and a dollop of sour cream. Sprinkle with the reserved scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. You may want to adjust the spice blend to taste.

How can I make this chili vegetarian?

Replace the ground pork with a plant-based meat alternative or extra beans and use vegetable stock concentrate instead of chicken.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Simply reheat on the stovetop or in the microwave.