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

This hearty pork and black bean chili comes together in a single pot in under an hour, making it an ideal choice for busy weeknights. The ground pork is seasoned with a blend of Mexican and Southwest spices, then simmered with diced tomatoes, black beans and a touch of tomato paste for a rich, flavorful base.

Serve this chili topped with shredded Monterey Jack cheese and a spoonful of tangy sour cream. For extra crunch, feel free to sprinkle some crushed tortilla chips on top. It’s a satisfying meal that the whole family will love.

Log in to save recipes and build weekly shopping lists.

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). Drain and rinse the black beans.
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 5-7 minutes.
3. Add the diced onion and jalapeño to the pot. Cook until softened, about 3-4 minutes.
4. Stir in the Mexican spice blend and Southwest spice blend, cooking for 1 minute until fragrant.
5. Add the tomato paste and cook for 1 minute, stirring constantly.
6. Pour in the diced tomatoes (with their juices) and the beef stock concentrate. Add 1 cup of water and stir to combine.
7. Bring the chili to a simmer, then reduce heat to medium-low. Add the black beans and let simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
8. Taste and adjust seasoning with salt and pepper if needed.
9. Serve the chili in bowls, topped with shredded Monterey Jack cheese and a dollop of sour cream.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. You may want to drain excess fat after browning.

What can I use instead of sour cream?

Plain Greek yogurt or crema are great alternatives.

Is this chili gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Be sure to check the labels of your spice blends to confirm.