Hearty One-Pot Pork and Black Bean Chili with Sour Cream and Monterey Jack

This hearty pork chili comes together in a single pot, making cleanup a breeze. Ground pork is browned with onion and jalapeño, then simmered with black beans, diced tomatoes and a blend of Mexican and Southwest spices. The result is a rich, smoky chili that’s perfectly balanced with creamy black beans and tender pork.

Top each bowl with a dollop of tangy sour cream and a sprinkle of melty Monterey Jack cheese. For extra crunch, add crushed tortilla chips on top. It’s a satisfying meal that’s perfect for chilly evenings.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice the onion and jalapeño (remove seeds for less heat).
2. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 5 minutes.
3. Add the diced onion and jalapeño to the pot. Cook, stirring, until softened, about 3 minutes.
4. Stir in the tomato paste, Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
5. Add the diced tomatoes (with their juices), black beans (rinsed and drained), beef stock concentrate and 1 cup of water. Stir to combine.
6. Bring the chili to a boil, then reduce heat to low and simmer, uncovered, for 15-20 minutes, until thickened.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Ladle the chili into bowls. Top with sour cream and shredded Monterey Jack cheese. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well in this recipe. Just substitute an equal amount.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.

Can I make this chili vegetarian?

Absolutely! Omit the pork and add an extra can of black beans or your favorite plant-based protein.