Smoky Pork and Bean Chili with Jalapeño Crema

This hearty chili brings together well-seasoned ground pork, creamy black beans and tender vegetables in a single pot. The smoky red pepper crema and fresh jalapeño slices add a bright, spicy finish that elevates every bite.

Ready in under an hour, this recipe is perfect for busy weeknights. For extra crunch, top with crumbled tortilla chips if you have them on hand.

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Ingredients

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

15 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining (remove ribs and seeds for less heat). Dice tomato.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add ground pork and Southwest Spice Blend to the pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
4. Stir diced tomato and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. Add beans with their liquid, crushed tomatoes, stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. If chili is too thick, add another splash of water. Taste and season with salt and pepper.
5. Divide chili between bowls. Top with smoky red pepper crema, scallion greens 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. Adjust cooking time as needed to ensure it’s fully cooked.

How can I make this chili spicier?

Add more minced jalapeño, including the seeds and ribs or stir in a pinch of cayenne pepper along with the spice blend.

Can I make this chili ahead of time?

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