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

This pork and black bean chili is the ultimate one-pot comfort meal. With well-seasoned ground pork, creamy black beans and tender vegetables, it comes together in under an hour. The tangy hot sauce crema and melty Monterey Jack cheese take it over the top. If you like a little crunch, sprinkle some tortilla chips on top before serving.

This recipe is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The combination of Mexican and Southwest spices gives the chili a rich, deep flavor that will have everyone coming back for seconds.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView 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

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and dice onion. Thinly slice half the jalapeño into rounds; mince remaining. (Tip: Remove ribs and seeds first for less heat.)
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
3. Add ground pork, Mexican Spice Blend, Southwest Spice Blend, salt and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Stir tomato paste into pot with pork mixture. Cook, stirring, until dark red and combined, 1-2 minutes. Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, salt and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.
5. While chili cooks, in a small bowl, combine sour cream with hot sauce to taste; season with salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. Divide chili between bowls. Top with Monterey Jack cheese, spicy crema and as much sliced jalapeño as you like. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute for ground pork in this chili.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.

What can I use instead of sour cream for the crema?

You can use plain Greek yogurt or a dairy-free alternative like coconut yogurt.