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. It comes together quickly with simple ingredients, yet delivers deep, satisfying flavor. The combination of seasoned ground pork, tender black beans and a rich tomato base creates a hearty meal that will warm you from the inside out.

What takes this chili to the next level are the toppings: a tangy hot sauce crema and melty Monterey Jack cheese. For an extra crunch, feel free to add crushed tortilla chips on top. This recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

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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 all produce. Halve, peel and dice the onion. Thinly slice half the jalapeño into rounds; mince the remaining half. For less heat, remove the ribs and seeds before slicing.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add the diced onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, about 5-7 minutes.
3. Add the ground pork, Mexican spice blend, Southwest spice blend, salt and pepper to the pot. Cook, breaking the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Stir in the tomato paste and cook, stirring, until dark red and well combined, about 1-2 minutes. Add the diced tomatoes, black beans with their liquid, beef stock concentrate, ¼ cup water, salt and pepper. Stir to combine. Bring to a simmer and cook, uncovered, until the chili thickens, 8-10 minutes. Turn off the heat. Taste and adjust seasoning with salt and pepper if needed.
5. While the chili cooks, make the crema: In a small bowl, combine the sour cream and hot sauce to taste. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
6. Divide the chili among bowls. Top with Monterey Jack cheese, a drizzle of crema and as many sliced jalapeño rounds as you like. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. You may need to adjust the cooking time slightly.

How can I make this chili spicier?

Add more hot sauce to the crema, include the jalapeño seeds or stir in a pinch of cayenne pepper with the spices.

Can I freeze this chili?

Absolutely. Let the chili cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.