One-Pot Pork & Black Bean Chili with Sour Cream & Monterey Jack Cheese

Ingredients

• 1 Yellow Onion
• 1 Jalapeño
• 10 oz Ground Pork
• 1 tbsp Mexican Spice Blend
• 1 tbsp Southwest Spice Blend
• 1½ oz Tomato Paste
• 14 oz Diced Tomatoes
• 13 oz Black Beans
• 1 Beef Stock Concentrate
• 2 tbsp Sour Cream
• ¼ cup Monterey Jack Cheese
• 2 tsp Cooking Oil
• Salt
• Pepper

Steps

1. 1Mark step 1 done

   • Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.

2. 2Mark step 2 done

   • 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.

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3. 3Mark step 3 done

   • Add pork*, Mexican Spice, and Southwest Spice to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

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4. 4Mark step 4 done

   • 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. • Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.

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