Smoky Pork and Poblano Chili with Kidney Beans

When the craving for chili strikes, this smoky pork version hits the spot. Ground pork is browned with a Mexican spice blend, then simmered with kidney beans, poblano peppers and crushed tomatoes until thick and savory. The result is a mildly spicy, deeply satisfying bowl that the whole family will love.

Top each serving with shredded cheddar cheese, a dollop of sour cream and fresh scallion greens. If you like extra heat, pass the hot sauce at the table. Serve with warm tortillas or cornbread for a complete meal.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prep ingredients: Thinly slice scallions, separating white and green parts. Mince or grate garlic. Drain and rinse kidney beans. Core and seed poblano peppers, then cut into ½-inch squares.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and Mexican spice blend, breaking up the meat. Cook until browned and crispy at edges, 4-6 minutes. Season with salt and pepper. Transfer pork to a plate and set aside.
3. Add another drizzle of oil to the pan. Add scallion whites, poblano squares and garlic. Cook, stirring, until softened and lightly browned, about 5 minutes. Season with salt and pepper.
4. Stir in chicken stock concentrate, kidney beans, crushed tomatoes and ½ cup water. Bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Return cooked pork and any juices to the pan. Simmer until chili is thick and saucy, about 5 minutes more.
6. Ladle chili into bowls. Top with cheddar cheese, a dollop of sour cream and sprinkle with scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Adjust cooking time as needed.

How do I make this chili less spicy?

Use a mild chili powder or reduce the Mexican spice blend. Remove seeds from poblano peppers for less heat.

Can I freeze leftovers?

Absolutely. Let chili cool completely, then store in airtight containers for up to 3 months.