One-Pot Pork and Black Bean Chili with Spicy Crema and Monterey Jack

This one-pot pork and black bean chili is the ultimate comfort food. With well-seasoned ground pork, creamy black beans and tender vegetables, it comes together in under an hour. The best part? You only need one pot, making cleanup a breeze.

Top each bowl with a tangy hot sauce crema and melty Monterey Jack cheese. For extra crunch, sprinkle on some tortilla chips. This chili is perfect for a cozy weeknight dinner.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat oil in a large pot over medium-high heat. Add ground pork and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
2. Add diced onion and jalapeño (seeded if desired) to the pot. Cook until softened, about 3 minutes.
3. Stir in tomato paste, Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
4. Add diced tomatoes, beef stock concentrate and black beans (rinsed and drained). Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
5. Meanwhile, in a small bowl, mix sour cream and hot sauce to make the spicy crema.
6. Ladle chili into bowls. Top with a dollop of spicy crema and sprinkle with Monterey Jack cheese. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Cook it the same way as the pork.

How can I make this chili vegetarian?

Replace the ground pork with a plant-based ground meat alternative and use vegetable stock concentrate instead of beef.

Can I freeze this chili?

Absolutely. Let the chili cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.