Smoky Pork and Poblano Chili with Kidney Beans

When the craving for chili strikes, this smoky pork and poblano version hits the spot. It’s a one-pan wonder that brings together ground pork, hearty kidney beans and the mild heat of poblano pepper, all simmered in a rich tomato base with a blend of Mexican spices. The result is a comforting bowl that’s bold enough to satisfy but mild enough for the whole family.

Top each serving with shredded cheddar cheese and a dollop of sour cream for a creamy finish. Garnish with scallion greens for a fresh pop of color. If you like extra heat, pass the hot sauce at the table. This chili is perfect for busy weeknights or game day gatherings.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 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. Thinly slice scallions, keeping white and green parts separate. Mince or grate garlic. Core and seed the poblano pepper, then cut into 1/2-inch squares. Drain and rinse the kidney beans.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and Mexican spice blend, breaking up the meat with a spoon. Cook, stirring occasionally, until the pork is browned and no longer pink, 4-6 minutes. Season with salt and pepper. Transfer the pork to a plate and set aside.
3. Add another drizzle of oil to the pan along with the scallion whites, poblano and garlic. Cook, stirring, until softened and lightly browned, about 5 minutes. Season with salt and pepper.
4. Stir in the chicken stock concentrate, kidney beans, crushed tomatoes and 1/2 cup water. Bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Return the cooked pork and any accumulated juices to the pan. Stir to combine and simmer until the chili is thick and saucy, about 5 minutes longer.
6. Divide the chili among bowls. Top with shredded cheddar cheese and a dollop of sour cream. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well in this recipe. Just cook it the same way as the pork.

What can I substitute for poblano pepper?

You can use a green bell pepper for a milder flavor or a jalapeño for more heat.

Is this chili gluten-free?

Yes, this chili is gluten-free as long as you use a gluten-free chicken stock concentrate and spice blend.